Neel Ayurvedics Ajmo | Ajwain | Carom Seeds | Trachyspermum ammi

Carom seeds, also known as ajwain or ajowan, are small, grey-brown, crescent-shaped seeds that come from a plant native to the Mediterranean region and Central Asia. The plant is scientifically known as Trachyspermum ammi, and is a member of the Apiaceae family, which includes other plants such as dill, fennel, and caraway.

Carom seeds have a strong, pungent, and slightly bitter taste, and are often used as a spice in Indian, Middle Eastern, and Mediterranean cuisine. They are particularly popular in vegetarian dishes and breads, and are often used to flavour lentils, beans, and vegetables.

Carom seeds have a long history of use in traditional medicine. They are believed to have antimicrobial, antispasmodic, and carminative properties, making them a popular natural remedy for a variety of ailments, including digestive issues such as gas, bloating, and indigestion. They are also used as a natural remedy for respiratory problems, including asthma and bronchitis, and are believed to help relieve the symptoms of colds and flu.

Carom seeds are also used as a natural remedy for skin conditions such as eczema and psoriasis, and are believed to help reduce inflammation and soothe irritated skin. They are also used as a natural remedy for headaches and toothaches, and are believed to help relieve pain and inflammation.

In addition to its medicinal uses, Carom seeds are also used as a natural remedy for oral care, it is believed to have antimicrobial properties that help to fight against oral pathogens.

It is important to note that while Carom seeds have been used traditionally and have potential medicinal benefits, it is important to consult with a healthcare professional before using them as a treatment for any condition. Additionally, it is important to source the seeds from a reputable source to ensure purity and safety.

In conclusion, Carom seeds are a versatile and valuable spice with a wide range of uses in traditional medicine, cooking, and oral care. Its antimicrobial, antispasmodic, and carminative properties make it a popular natural remedy for a variety of ailments. It is a valuable crop for farmers and has many benefits for the environment.

Culinary Uses of Ajwain :– A Spice with Depth and Tradition

Ajwain fruits are rarely consumed raw due to their intense pungency. Instead, they are typically dry-roasted or fried in ghee (clarified butter), a method that unlocks their rich aroma and transforms their sharpness into a more subtle, complex flavor.

In Indian cuisine, ajwain is a staple in chaunk or tadka – the flavorful tempering of spices (often with garlic or onions) in hot oil or ghee – added at the final stage of cooking to enhance taste and aroma. Beyond India, in Afghanistan, ajwain is often sprinkled over breads and biscuits, adding a fragrant, peppery crunch.

Ajwain seeds also shine in Indian flatbreads like naans and parathas, where they add a spicy depth. Traditionally, they are used as a digestive mouth freshener, prepared by mixing with lemon juice and black pepper, then sun-dried. Some even add ajwain to herbal teas for a warm, therapeutic infusion.