It is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant.
It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan.
Ajwain Seeds are a herb also known as Bishops Weed. They retain their taste and properties for a longer period of time. It is close relative of caraway, dill and cumin. Its taste is similar to thyme but stronger.
When crushed or ground, it has a more intense flavor. It is widely recommended for medicinal purposes like as a calming herb to ease intestinal colic, stimulating the appetite, treatment of diarrhea, bronchitis, bronchial asthma and in laryngitis as a gargle.
Ajwain Seed grow during the cold season. Annually Ajwain plant grows up to a height of two to three feet. Ajwain seeds are collected by the end of winter or during early spring.
Ajwain seed’s color ranges from Olive green to Brown and it looks similar to cumin seeds. The seeds have stripes on the outside surface vertically.
Ajwain seeds are used to prepare traditional Unani and Aryuvedic medicine. Extraction from this seed has been found useful in treating flatulence and indigestion.
The seeds of the spices are added to some vegetarian dishes in India. They are also used in pickles along with the other spices such as fenugreek, mustard and turmeric among others.
The essential oil that is obtained from ajwain exhibits anesthetic, antifungal, antibacterial, properties.
Heart health consumes one tablespoon of ajwain seeds with warm water to stimulate the heart. It is also beneficial to cure chest pain.
Used in cooking ajwain is used in small quantity in making biscuits, snacks, sauces, soups, soft drinks and pickles for good digestion.
It is used to make a special food called the ‘omapodi’. It is also mixed in several snacks of north and south India. It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but “brighter”. Among other things, it is used for making a type of paratha, called ‘ajwainka paratha’.
