Ajwain Seeds

Ajwain Seeds
Scientific name for ajwain seed is Carum copticum. Its common name is wild celery seeds, a member of parsley family and used as a spice. It is also known as Bishop’s weed.

The taste is that of caraway but stronger tasting bitingly hot and bitter leaving tongue numb for a while.

They have strong and distinctive thyme-like fragrance.

These tiny seeds are produced by a herb related to cumin, caraway, parley and dill. They have a similar fragrance to cumin with a more intense and assertive flavor that resembles thyme with liquorice overtones.

Used whole to flavor breads lentils and pulses in northern Indian cooking, ajwain aids digestion and has antiseptic properties (it is used in poultices and the manufacturing of toothpaste).

Ajwain seeds contain a volatile oil that is rich in cymene, terpene, thymine and steroptin. There is 25 to 35 per cent fixed oil Thymol is the chief constituent or ajwain seeds.

Medicinal uses
*Ajwain is popular mainly for stimulating digestion and correcting digestive disorder.
*It is often used in respiratory troubles and a variety of allergies.
*It can reduce the desire for alcohol and opium by inhaled carefully thrice daily for a month or two.
*It acts as an excellent nerve tonic.
*Ajwain acts as an anti-inflammatory agent.

Originating in the Middle East, ajwain seeds are widely grown throughout India, Iran, Egypt and Afghanistan.
Ajwain Seeds