Ajwain Seed more commonly known as carom seeds, are flavorful yet pungent spice used for both culinary and medicinal uses. Known to be common in Indian and Middle-Eastern cuisine. Botanically: spicy seed belonging to the family, Apiaceae (Umbelliferae), in the genus Trachyspermum. Scietific name: Trachyspermum copticum.
- Ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound which gives aromatic fragrances to seeds. They also compose of small amounts of 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 through facilitating release of gut juices (gastro-intestinal secretions). Thymol, the essential oil, has local anaesthetic, anti-bacterial and antifungal properties. They are also rich in fibre, minerals, vitamins and antioxidants.
- 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. It is also used to treat asthma, in India. Thymol’s germicide and antiseptic properties can be employed in the preparation of cough remedies. Ajwain seed are known to have the highest oil content of thymol.
WARNING: Over-consumption may result in stomach ulcers, heartburn, dizziness, nausea, photo-sensitivity, liver and/or heart problems. It is recommended to consult a healthcare professional before usage.