Flavorful yet strongly pungent, ajwain seeds are one of the popular spices commonly featuring in Indian and Middle-Eastern cuisine. Botanically, they are the spicy seeds belonging to the family of Apiaceae (Umbelliferae), in the genus; Trachyspermum. Scientific name: Trachyspermum copticum.

The Umbellifers are small flowering shrubs (same as the members of carrot or parsley family) which also include wide category of herbs and spice plants such as parsley, dill, fennel, aniseed, and caraway. Some of the common names for ajwain seeds are ajowan seeds, carom seeds,etc.

Health Benefits of Ajwan:  

Acts as an effective remedy for acidity

Since it helps improve digestion, ajwain also helps in relieving acidity. The thymol content helps release stomach acids which helps reduce the regurgitation of acids.

How to use it: Mix one teaspoon of ajwain with one teaspoon of jeera (cumin) and boil them in a glass of water. The solution should have a golden colour. Drink this whenever there is an attack of acidity for an instant relief. Here are some food do’s and dont’s for acidity.

Relieves pain due to migraines

When the seed is burned or crushed into a poultice, it releases its essential oils high in thymol content; this gives it a pain relieving effect.

How to use it: Sniffing the fumes of ajwain or applying its paste on the head helps relieve the pain due to migraines. You can also putajwain powder in a thin cloth and smell this frequently, to combat an acute attack of common cold and migraine headache. Read more about 8 yoga asanas to beat migraine.                        

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