ABOUT
Ajwain (pronounced uj-wine) is a seed-like fruit often used in Indian cooking as part of a spice mixture. It looks similar to fennel and cumin seeds and is highly fragrant, smelling like thyme. Ajwainis also known as carom seeds or bishops weed,Ajwain seeds possess many properties such as anti-inflammatory, antioxidants, antimicrobial, antihypertensive, and several such properties. The seeds as well as ajwain water contain numerous health benefits!
They can even be chewed raw, Whenever you have tummy pain your grandmother or mom always puts some ajwain in your mouth for instant relief, isn’t it?Ajwain seeds are the main and essential spices in various Indian dishes. Ajwain is an herb originally grown India. It is also called ‘Ugragandha’ in Sanskrit as it has a very strong and pungent smell. The seeds are slightly olive green to brown and have a bitter and pungent flavor. It is commonly used in curries and pickles due to its peculiar aroma and health benefits.
NUTRITIONAL FACTS (100 G OF EDIBLE PORTION)
| Energy (kcal) | Carbohydrate (g) | Protein (g) | Fat (g) |
|---|---|---|---|
| 454.25 | 42.58 | 17.23 | 23.89 |
HEALTH BENEFITS
- Instant Relief from Acidity and Indigestion.
- Ajwain seeds have powerful antibacterial and antifungal properties so can be used on wounds
- Ajwain is especially useful in lightening acne scars.
- Ajwain seeds may lower cholesterol and triglyceride levels.
- Ajwain seeds have been shown to have anti-inflammatory effects and may reduce inflammation in your body.
- Ajwain seeds can be used to treat common Cold, tooth Ache, sore throat, cough, spleen disorder and so on.
Nutritional Info
This information is per serving.
-
Calories
5 Kcal
-
Carbohydrates
70 gm
-
Protein
less than 1 gm
-
Fat
less than 1 gm
Things to Watch out For
Ajwain is a safe addition to most people’s diets, but it should be avoided by women who are pregnant or breastfeeding. Compounds in ajwain have been shown to potentially cause birth defects or miscarriage.
How to Prepare your food using Ajwain
Ajwain is a common ingredient in Indian, Pakistani, and Middle Eastern dishes. It’s typically ground right before it’s used and added during the final stages of cooking.
REFERENCE
6 Emerging Benefits and Uses of Carom Seeds (Ajwain) (healthline.com)
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