Ajwan seeds
Here are detailed insights on Ajwain Seeds (Carom Seeds):
General Information
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Botanical Name: Trachyspermum ammi
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Common Names: Ajwain, Carom Seeds, Omam (Tamil), Oma (Kannada), Yavani (Sanskrit)
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Family: Apiaceae (Parsley family)
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Origin: Native to India, Iran, and Middle Eastern regions
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Taste & Aroma: Strong, pungent, thyme-like flavor due to thymol oil content
Culinary Uses
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Used as a spice in Indian cooking, especially in parathas, pakoras, pooris, dals, and pickles
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Common in Ayurvedic and Unani medicine-based recipes
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Often dry roasted or tempered in hot oil/ghee to reduce pungency
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A key ingredient in digestive spice blends like churan and hing-asafetida mixes
Health Benefits
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Aids Digestion – Stimulates gastric juice and relieves indigestion, bloating, and gas
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Relieves Acidity – Acts as a natural antacid
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Eases Cough & Cold – Thymol acts as an expectorant and decongestant
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Anti-inflammatory – Useful in arthritis and joint pain when applied as oil
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Anti-microbial – Helps fight bacteria, fungi, and intestinal worms
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Regulates Blood Pressure – Thymol may help widen blood vessels
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Menstrual Relief – Warm ajwain water can reduce cramps
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Weight Loss – Boosts metabolism when taken with warm water on an empty stomach
Nutritional Value (per 100g approx.)
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Calories: ~305 kcal
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Protein: 15g
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Fat: 25g (mainly essential oils)
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Fiber: 39g
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Rich in: Thymol, calcium, iron, phosphorus, and niacin
