Originated in Eastern Mediterranean, maybe Egypt and now being cultivated on massive scale in the regions of Persia and India, the usage of ajwain in cuisine and as an ayurvedic remedy is confined to Central Asia and Northern India.

The most utilized part of Bishop's Weed is the small, caraway like fruits that have the essential oil (2.5 to 5% in the dried fruits) being dominated by thymol (35 to 60%); a- pinene, p- cymene, limonene and terpinene as its main constituents.

Also known as ajwain, Bishop's Weed is an aromatic spice with a wondrous flavor. Roasting or frying in combination with potatoes or fish enhances the strong aroma of Bishop's Weed. Legumes (lentils, beans) are however the most important field of application; in India. In South Indian cuisine (which is predominantly vegetarian), tadka (frying in butter or ghee) of preparations are not only applied to dried legumes but also to green vegetables and boiled rice.

Ajwain is much used as a medical plant in ayurvedic medicine (India) to help against diseases of the digestive tract and fewer.