Ajwain seeds are dry roasted or used in tadka as a mixture of spices, fried in ghee to enhance the flavour of lentils and drizzled over baked goods like bread and biscuits. These wonder seeds hold a prominent place in Ayurvedic and Siddha medicine in treating various ailments. The seeds of ajvain are small yet have a hot, penchant, and bitter taste. Ajvain functions as a stomachic (promoting appetite or aiding in digestion) and laxative and is used as an appetiser. It might be helpful for conditions like piles, abdominal tumours, abdominal pain, vomiting, mouth diseases, etc.

BENIFITS

• The potential antibacterial and antifungal properties of ajwain are attributed to the goodness of active compounds thymol and carvacrol which impede the growth of harmful bacteria and fungi.
  
• Ajwain is one of the key ingredients used in Indian cooking due to its amazing gut healing properties. It holds a prominent place in treating various digestive conditions like acidity, indigestion and flatulence.
  
• Uncontrolled blood pressure is a major risk factor for heart disease and stroke. Ajwain is used in traditional medicine for controlling high blood pressure. The active plant enzyme thymol in ajwain works as an effective calcium channel blocker.
  
• Studies reveal that carom seeds work as an effective anti coughing agent and provides instant relief from cough by enhancing the airflow to the lungs. It is also clear the nasal blockage by discharging the mucus easily.
  
• Blessed with anti-inflammatory and curative properties, ajwain is used for treating oxidative free radical damage due to the sun rays, and hence treats the various signs of aging like wrinkles, fine line, spots, dark circles, etc.