Ajwain is a very old and well known Ayurvedic spice. The seeds are small, gray-green in color and quite peppery when raw, but milder when cooked. Ajwain seeds consist of moisture, protein, fat, minerals, fiber, carbohydrates, calcium, phosphorus, iron, carotene, thiamin, riboflavin and niacin. Ajwain goes well with fish and curries. It has a strong aroma when crushed. Otherwise, the seeds have little aroma. Ajwain seeds are almost exclusively used in Indian cuisine. Ajwain is added to Indian breads and used as a flavoring on biscuits as well as other snack foods. The seeds are also useful added to vegetables such as green beans and potatoes. It is also a common ingredient in some varieties of garam masala. Ajwain is mostly used as a medical plant in Ayurvedic medicine as it is known to help in diseases of digestive tract.