Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle-Eastern cuisines. Botanically, the spicy seeds belong to the family of Apiaceae (Umbelliferae), of the genus; Trachyspermum. Scientific name: Trachyspermum copticum.
The Trachyspermum copticum (ajwain) is thought to have originated in the Asia minor or Persia from where it spread to Indian subcontinent. The plant is a small, cool season annual herb, which grows up to two to three feet in height. It features tiny white-petal flowers that develop into small, oval-shaped seeds that are ready for harvest by the end of winter or early spring.
Ajwain seeds are olive green to brown in color, have similar appearance to cumin or caraway seeds with vertical stripes on their outer surface. Since they comprise an essential oil, thymol, their flavor closely resembles that of thyme.
Health benefits of Ajwain
Ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound, which gives aromatic fragrances to seeds. In addition, they also comprise in small amounts other phyto-chemicals such as pinene, cymene, limonene and terpinene.
The active principles in the ajwain may help increase the digestive function of the intestinal tract by increasing gut juices (gastro-intestinal secretions).
Thymol, the essential oil obtained from ajwain has local anaesthetic, anti-bacterial and antifungal properties.
Like caraway, ajowan seeds are rich in fiber, minerals, vitamins, and anti-oxidants.
Medicinal uses
Ajwain seeds have long been used in traditional ayurvedic and unani medicines for various ailments. Extraction obtained from this spice is sometimes used as carminative in treating flatulence and indigestion.
Thymol's germicide and antiseptic properties utilized in many cough remedies. In India, the seeds are used to ease asthma.
Ajwain seed oil has the highest percentage of thymol.
Culinary uses
Ajwain seeds mainly feature in savory Indian, Pakistani, and Middle-Eastern cooking. In order to keep the fragrance and flavor intact, ajowan seeds generally crushed just before preparing dishes and added to the cooking recipes at final stages. This is because prolonged cooking results in evaporation of essential oils.
In Punjab province of India and Pakistan, the spice seeds particularly added to make bread known as ajwain paratha.
Some Indian vegetarian bean/lentil and chicken/fish curries contain this spice and in the Middle East, it is used to flavor meat and rice dishes.
The seeds used generously as condiment in snacks, spicy biscuits, to flavor drinks, soups, sauces in India.
They also used in pickling along with fenugreek, mustard seeds, turmeric, etc.
