Sunday, November 29, 2009



This seed is very famous in Egypt as it has many healing powers. The botanical name of Carum Carum Ajowan capticum, Trachyspermum Ammi, Ptychotis Ajowan, Trachyspermum copticum. The common name is Bishop's weed. The Arabic name is Kummon Muluki, Ajwan, Kamun al-muluki, Taleb el koubs while her Indian name is Omam.
Ajwain probably originated in Egypt and the Eastern Mediterranean. It is very much grown in black soil particularly along the river in Egypt and many other countries like India, Iran and Afghanistan.
Ajwain is a very old and well known Ayurvedic herbs. According to Hakeem Hashmi, the acting Eastern researcher, the ajwain seeds combine the powerful and stimulant qualities of capsicum, bitter ownership chiretta and anti spasmodic qualities of Asafoetida. Ajwain is used as a carminative medicine from the ancient times. Famous Greek physician like, Dioscrides gels and used in various medications. Some very valuable acting drugs are prepared from ajwain seeds.
Ajwain Omam in the hot southern part of India. Omam (ajwain) water that the water is distilled from the seeds in an excellent carminative that cures flatulence, indigestion and low appetite. This water is a household medicine not only in South India, but also in Srilanka, Malaysia and even in some Arab countries
The part used is the seeds of the plant or fruit. It seems cumin or caraway seeds, however, it has a bitter taste like thyme only stronger. The seeds are small, gray-green in color and quite peppery when raw, but milder when cooked.
Ajwain is a small, erect, annual shrub with soft fine hairs. It has many branches of the green stems, leaves as little spring, 4 to 12 rays of flower heads, each with 6 to 16 flowers. The fruits are minute, egg shaped and grayish.

Key components of an essential oil called thymol that 35-60% of the essential oil (2.5 to 5% in the dried fruits) forms. There is also α-pinene, p-cymene, limonene and γ-terpinene found in the seed.Ajwain seeds consist of moisture, proteins, fats, minerals, fiber, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin and niacin.
The oil of ajwain is an almost colorless to brown liquid with a characteristic odor and a sharp hot taste.


Ajwain has many medicinal uses and is a very old acting medicine. It also has culinary uses especially in India.

Medicinal uses:-

  • An essential oil is extracted by steam distillation of the crushed seeds of ajwain. This oil is highly valued in medicine based on the presence of thymol.
    In the early twentieth century, are the main source of thymol was the world of ajwain seeds, and its antiseptic and antiseptic properties used in many cough syrups and throat windows. Ajwain seeds are reputed to be beneficial for asthma patients, with the small seeds smoked in a pipe to relieve shortness of breath.

  • A folk remedy for impotence has ajwain seeds soaked in lemon juice then dried 7 times over. The consumption of the treated seeds is said to boost libido flag.
  • Ajwain is used for digestion and gas lighting in the Middle East countries like Iran and Egypt. It helps in curing ailments such as ulcers, ringworm, itching, stomach worm, bile, menstrual and post-natal disorders, fluorine, female infertility, acne, kidney stones and much more, and also used as an aphrodisiac.
  • According to ayurveda, ajwain is a powerful cleaner. It is useful for stimulating appetite and improving digestion. It is recommended to help alleviate gas and discomfort in the stomach.

  • It is also useful for the functioning of the respiratory system and kidneys.
  • Ajwain is also useful in toothache, earache and rheumatism, as we can use the oil as eardrops and use oil as a massage for neuralgia.
  • In pharingitis, an infusion of seeds mixed with salt is an effective gargle with a sore throat and congested and hoarse voice caused by the Ness of colds or shouting.
  • In an acute attack of common cold or migraine, put ajwain powder in a thin cloth and smell this frequently. It gives an enormous relief of symptoms, according to some ayurvedic experts.

    Culinary uses:-

  • In the kitchen, ajwain seeds are almost exclusively used in Indian cooking. They are mainly found in pulse dishes such as dhal, and vegetable dishes and pickles. The sharp taste of ajwain has the ability through densely populated and rich flavors spicy food.
  • Mix crushed Ajwain with other herbs such as cumin and coriander to season chicken and fish.
  • It goes well with lentils, beans and root vegetables.
  • Frying or roasting with potatoes or fish increases the strong smell of Bishop's Weed. Legumes (lentils, beans) are the main fields of application, in India.Ajwain goes well with fish curry. It has a strong aroma when crushed. Otherwise the seeds have little aroma. The taste is hot and burning sensation on the tongue.
  • Ajwain is a good digestion. Mixed with buttermilk it is a good anti-acidic agent.
  • Add a pinch of rice cooking as it is, for aroma and taste.
  • Ajwain can be combined with other spices such as turmeric, paprika, cumin, black pepper, fennel and coriander.


Post a Comment

Health Tips © 2008. Design by :Yanku Templates Sponsored by: Tutorial87 Commentcute