Flavorful and strongly pungent, Ajwain seeds are commonly found in Indian, Pakistani, and Middle Eastern cooking. They have the pungent scent of thyme and a somewhat bitter taste. In order to keep the fragrance and flavor intact, the seeds are generally ground just before preparing meals, because prolonged cooking may result in evaporation of its essential oils. In the Punjab province of India and Pakistan, the spice seeds are used to make a bread known as Ajwain Paratha. Some Indian vegetarian bean/lentil and chicken/fish curries contain this spice, and in the Middle East, it is used to flavor meat and rice dishes. Ajwain powder is used generously in flavoring snacks, spicy biscuits, cookies, drinks, soups and sauces.