Rajasthani ajmo, also known as ajwain, is a popular spice used in Rajasthani cuisine to add flavor and aroma to various dishes. Ajwain seeds, derived from the Ajwain plant, have a pungent and slightly bitter taste with a strong aroma similar to thyme.

In Rajasthani cuisine, ajwain is often used in tempering (tadka) for dal, curries, and vegetables. It's also commonly added to flatbreads like roti, paratha, and puri to enhance their flavor. Additionally, ajwain is believed to aid digestion and is sometimes consumed as a digestive aid after meals.

Rajasthani ajmo or ajwain adds a unique and distinct flavor to dishes, contributing to the rich and aromatic taste of Rajasthani cuisine.