Ajwain (ajowan caraway, carom seed) is a popular aromatic spice which is used extensively in authentic Indian and South Asian cuisine. Greyish-brown in colour and tiny oval-shaped in appearance, ajwain seeds have both a unique look and taste profile. With an essence somewhat similar to thyme, ajwain is quite strong and pungent flavour. The seeds are known to be hot and slightly bitter in flavour. Ajwain seeds are commonly grown in India, Iran, Egypt and Afghanistan.
Ajwain seeds are rarely consumed raw. Instead, they are either dry-roasted or fried in oil before they are added to foods. A staple ingredient in Indian cuisine, ajwain is used in a variety of dishes, added to chutney and curries, used as a garnish, or added to fragrant drinks and tonics.
Medicinally, ajwain has long been used in traditional Ayervedic medicine. Ajwain is most widely known as a natural digestive aid. The following are additional uses of ajwain.
Ajwain is commonly used as a digestive aid. It is known to relieve abdominal discomfort.
Ajwain seeds are consumed to help stimulate appetite.
Used as an antiseptic.
Ajwain is used to treat stomach pains and many gastric conditions.
Ajwain is eaten to treat gas and indigestion.
The aroma of ground ajwain is said to help alleviate migraines.
Ajwain is used to treat acidity and heartburn.
Ajwain is said to provide relief from a toothache.
Ajwain oil is used to treat earaches.
Ajwain oil is massaged into the skin to treat arthritis, joint pain and inflammation.
Ajwain seeds are chewed or ajwain tea is prepared to help treat and alleviate coughs.
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