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Ajwain

Flavorful yet strongly pungent, ajwain seeds are one of the popular spices commonly feature in indian and middle-eastern cuisine. Botanically, they are the spicy seeds belonging in the family of apiaceae (umbelliferae), in the genus; trachyspermum.
The umbellifers are small flowering shrubsa(same as the members of carrot or parsley family), which alsoaincludes wide category of herbs and spice plants such as parsley, dill, fennel,aaniseed, and caraway. Some of the common names for these seeds are ajowan seeds, carom seeds, etc.
The trachyspermum copticum (ajwain) is thought to have originated in the asia minor or persia regions, from where it spread to the indian subcontinent.
The plant is a small, cool season annual herb, which grows up to two to three feet in height. It features tiny white-petal flowers in umbels that develop into small, oval-shaped seeds that are ready for harvest by the end of winter or early spring.
Ajwain seeds are olive green to brown in color, have similar appearance to cumin or caraway seeds with vertical stripes on their outer surface. However, they can be easily distiguished by thier elliptical shape and tiny size. Their flavor closely resembles that of thyme, since they comprise an essential oil, thymol.
Health benefits of ajwain/ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound, which gives aromatic fragrances to seeds. In addition, they also compose of small amounts 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 by facilitating release of gut juices (gastro-intestinal secretions).
Thymol, the essential oil obtained from ajwain has local anaesthetic, anti-bacterial and antifungal properties. Likewise in caraway, ajowan seeds are rich in fiber, minerals, vitamins, and anti-oxidants.
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Health benefits
Ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound, which gives aromatic fragrances to seeds. In addition, they also compose of small amounts 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 by facilitating release of gut juices (gastro-intestinal secretions).

Medicinal uses
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.
Thymol's germicide and antiseptic properties can be employed in the preparation of cough remedies. In india, the seeds decoction oftenaused to ease asthma.
Ajwain seed oil has the highest percentage of thymol.

Culinary uses
Ajwain seeds mainly feature in savory indian, pakistani, and middle-eastern cooking. In order to keep fragrance and flavor intact, the seeds are generally ground just before preparing dishes and added to the cooking recipes at final stages. This is done so because, prolonged cooking may result in evaporation of its essential oils.
In punjab province of india and pakistan, the spice seeds particularly added to make bread known as ajwain paratha.
Some indian vegetarian bean/lentil and chicken/fish curries contain this spice, and in the middle east, it is used to flavor meat and rice dishes.
The seedsaused generously as condiment in snacks, spicy biscuits, cookies, to flavor drinks, soups, sauces in india.


Notice
The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications




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