Ajwain (*Trachyspermum ammi*) leaves are fine, feathery greens with a vivid, thyme-like aroma and a bold, peppery warmth that instantly cuts through richness. Their flavor is intensely herbal — a mix of thyme, oregano, and caraway — with subtle citrus and camphorous notes that linger on the palate. Used sparingly, they bring brightness and depth to lentils, breads, and fried dishes, acting as both a flavor enhancer and digestive aid. In the kitchen, ajwain leaves function like a sharper, more aromatic thyme — a small quantity transforms the entire dish.