Ajwain oil is erected by steam distillation of the crushed seeds of Ajwain. The ajwain oil is a natural source of thymol. Ajwain oil is extracted from the Seed of the Trachyspermum copticum plants. The acetone extract of ajwain seeds reported better antioxidant activity for linseed oil as compared with synthetic antioxidants such as butyratey hydroxyl toluene and butylated hydroxyl anisole. The Indian pharmacopoeia requires ajwain oil to contain not less than 40% thyme and a minimum congealing point of 49.3°C. it is being used as a medicinal plant for its antispasmodic stimulant, tonic and carminative properties. This valued considerably in medicine on account of the presence of thymol. The oil of ajwain is an almost color less to brownish liquid with characteristic odor and a sharp hot taste. Ajwain is called omam in the southern part of India. Ajwain also enjoys some popularity in the Arabic world and is found in berbere, a spice mixture of Ethiopia which both shows Indian and Arabic heritage.