Ajwain: The Versatile Spice

Remember when your mother used to give a pale brown water infused with an aromatic herb for an upset tummy? Familiar with the names Ajwain, Oma, or Yavani, this small herb has been an essential ingredient in Indian households from the past.

Native to Egypt and Turkey, the Ajwain plant is widely cultivated worldwide and used in international cuisines to enhance flavor and aroma. The leaves, flowers, and seeds not only act as dietary enhancers but have immense health benefits, too.

From acting on the digestive and respiratory systems to lowering blood pressure and cholesterol, the health benefits of Ajwain are innumerable. One can spot this herb in many medicinal formulations across different medical cultures.

Historical And Cultural Significance

Ajwain, known as carrom seeds or bishop weeds, has rich historical and cultural significance. People kept ajwain seeds to ward off evil spirits and bring good luck. It is believed that the plant brings wealth and health to homes. The brown spice was offered to the deities as a symbol of devotion and respect.

In ancient Egypt, ajwain seeds were regularly used as a medicine. Various ancient folklore such as Ayurveda, Unani, and Chinese medicines used ajwain to treat digestive and respiratory conditions. In Charaka Samhita and Susruta Samhita, ajwain is called Bhootika or Yavani and is used in treating human and animal ailments.

The spice is sold in Ethiopian markets under the name Bishop’s weed. During the Middle Ages in Asia and Europe, ajwain was used as a potherb for treating indigestion. The plant is widely seen across monastic gardens and other multi-talented plants.

The herb also serves as a flavor enhancer among global cuisines. Whether Indian, Western, or Middle Eastern cuisine, one can get that aromatic odor and spicy taste. Ajwain is a rare herb with both dietary and health benefits.

Ajwain Plant and Origins

Scientifically known as Trachyspermum ammi, the annual herb is indigenous to the Eastern Mediterranean region. Through ancient trade routes, ajwain reached across the globe. Now, ajwain plants are widely seen across South and West Asia.

The cold-loving crop requires dry and semi-dry land regions to grow where the soil contains high salt levels. Iraq, Afghanistan, Pakistan, Iran, and India are among the countries that produce ajwain seeds.

AJWAIN: BOTANICAL DESCRIPTION

Ajwain is an aromatic, erect, herbaceous plant from the Apiaceae family. It is approximately 60 - 90 cm tall, with striate stems and fine hair. The ajwain plant has many branches with small feather-like leaves and 4- 12 rays of flower heads, each bearing 6 to 16 white-coloured flowers.

The seeds are small, oval, greyish, and brownish, resembling the seeds of fennel, cumin, or caraway. You can find a very intense aromatic taste, and when rubbed, an aromatic odour resembling thyme arises.

AJWAIN HARVESTING: FROM FARM TO SPICE

Ajwain plants are planted from August to November and gathered between February and May. One can harvest the ajwain leaves and flowers six to seven weeks after planting. Ajwain leaves can be plucked before they develop hairs on their surface and hand-pick flowers at the time of opening. Use ajwain leaves and flowers fresh; don’t store them for later.

The ajwain fruits can be collected 120 - 140 days after sowing. Flowering stops gradually at maturity, and seeds grow and become brown in umbels. You can harvest using sickles or by hand at the end of six months.

Later, ajwain is packed in sacks flipped upside down, and then the bundles are tapped with sticks to separate the fruits while they dry. The fruits thus collected are dried, cleaned, and stored for medicinal and culinary purposes.

Ajwain in the Kitchen

Ajwain has been consumed in raw and cooked forms since ancient times. The spice can take over most dishes with its intense taste and robust flavor. Ajwain has an aroma similar to thyme and a slightly bitter, herbal taste with notes of fennel, celery, or cumin seeds.

In the Indian kitchen, Ajwain is used to flavor curries, pastries, samosa shells, parathas, and rotis. It is widely used as a seasoning for curries. You can find a mixture of ajwain with whole fennel and sugar cubes in front of every restaurant in India. It serves the purpose of digestive aid after heavy meals and gives a fresh smell to your breath.

Known as ‘Kamun al-muluki,’ Middle Eastern cuisine utilizes ajwain for flavoring bread and pastries. Ajwain adds a unique aroma to naan, pita, sambousek, and manakeesh. it is used to season meats, vegetables, rice, coriander, cumin, sesame seeds, etc. Ajwain is not widely used like other spices, but it enhances the flavor of pickles, breads, soups, stews, etc.

Beyond Indian and Middle Eastern Cuisines, ajwain’s flavor has reached international cuisines. Whether as a seasoning in Ethiopian and Eritrean cuisine or a spice blend in North African dishes, the global influence of ajwain added a distinctive taste to international culinary creators.

Health Benefits of Ajwain

Ajwain has been used since ancient times, knowing its health benefits. Ajwain serves as a remedy for digestive, respiratory, and musculoskeletal issues. The active constituent in ajwain, thymol, is rich in antioxidants and possesses anti-bacterial and anti-microbial properties that support dental and scalp health.

Nutritional Profile: Ajwain

Ajwain seeds are nutrient powerhouses. They are abundant in vitamins, fiber, antioxidants, and essential minerals like niacin, thiamine, sodium, potassium, and calcium. The dark green ajwain leaves possess valuable nutrients and chemical components, such as antioxidants, carotenoids, and luteins. The seeds are abundant with thymol, gamma-terpinene, p-cymene, and over 20 compounds.

Therapeutic Properties of Ajwain

Ajwain has many therapeutic properties, making it an active ingredient in medicinal formulations. Let’s look at Ajwain's prominent properties:

• Digestive health: Thymol, the active component in Ajwain, improves the production of digestive enzymes and prevents indigestion, bloating, and other gastric complaints.
• Respiratory health: Ajwain helps fight against respiratory infections and improves the airflow in the lungs.
• Dental health: The thymol in ajwain has antibacterial and anti-inflammatory properties, helps fight infections in oral activity, and improves dental hygiene.
• Ajwain for hair: The antioxidants in the spice promote hair growth and prevent hair fall and dandruff.
• Lowers blood pressure: Ajwain helps prevent calcium from entering the heart's cells, ‌expanding the blood vessels and resulting in low blood pressure.
• Lowers blood cholesterol: The chemical constituents in ajwain can reduce cholesterol and triglycerides in the bloodstream.

Ajwain For Digestive Health

Ajwain is known for its action in the digestive system. It possesses digestive stimulant and carminative properties. The enzymes present in the herb improve the secretion and activity of the digestive enzymes and reduce the food passing time by relaxing the muscles of the digestive tract.

The spice helps relieve indigestion, abdominal bloating, gas troubles, acidity, and loss of appetite. It also helps manage abdominal cramps, heartburn, nausea, and vomiting.

Ajwain For Respiratory Health

Ajwain has natural antibacterial and antiviral properties that prevent cough, cold, asthma, and sore throat. The active ingredients in the spice have expectorant properties that help clear the phlegm from the respiratory tract and improve airflow to the lungs.

Ajwain For Pain and Swelling Relief

The anti-inflammatory compound thymol in Ajwain helps reduce joint and bone pain and swelling. Ajwain is an active ingredient in medicines for treating arthritis, gout, and other joint disorders.

Ajwain In Ayurveda

Ajwain is classified as Sulaprasamana, which relieves colic, and Amanashak reduces toxin production in the body. Every part of the plant has that intense smell, hence known by Ugragandha in Sanskrit.

It is spicy and bitter, light, rooksha (dry), and teekshna (sharp) in action, and pungent after digestion. It balances Vata and Kapha dosha and increases the Pitta dosha in the body.

It improves digestive health by preventing various digestive conditions. It supports respiratory and skin health and relieves toothaches, abdominal cramps, and dysuria.

Heal Your Gut with Ajwain Water

Ajwain water or Ajwain infusion, with its pleasant appetizing aroma and tingling taste, made its ideal solution for gut health from ancient times. Ajwain water combines two cups of water and two teaspoons of Ajwain seeds in a saucepan, mixing well, and boiling on a medium flame for 8 to 10 minutes. You can add honey or lemon juice to improve flavor.

• Weight loss aid: Consuming lukewarm ajwain water on an empty stomach in the morning helps reduce body weight.
• Promotes digestive health: The herbal water relieves acidity and flatulence, improves digestive fire, cleanses the digestive tract, and boosts metabolism.
• Prevent infections: Consuming Ajwain water can prevent cough, cold, and asthma.
• Pain-free periods: Ajwain water can be used as a one-time solution for abdominal pain and cramps during periods.

Boost Your Health with Ajwain Oil

Ajwain oil, made by distilling dried Ajwain seeds, is widely used for cosmetic and medicinal purposes worldwide. The colourless to pale yellow-coloured liquid with a pungent and spicy aroma contains thymol as its active constituent. Renowned for its cosmetic properties, Ajwain is an active ingredient in body lotions, ointments, and toothpaste.

• Digestive tonic: The essential oil addresses digestive issues, ringworm infestation, indigestion, and gas-related problems.
• Aid for free breathing: The alpha-pinene compound in ajwain helps to tackle respiratory conditions. Inhalation or massage with ajwain oil clears the respiratory tract, aids smooth breathing, and manages asthma, bronchitis, cough, and cold.
• Strengthen hair naturally: Apply Ajwain oil to your scalp to prevent hair fall and dandruff. Anti-oxidants and cleansing properties of ajwain oil help remove impurities from the scalp and replace lost nutrients.
• Instant toothache reliever: Gargling one or two drops of ajwain oil mixed with a cup of warm water provides instant relief from toothache.
• Reduce headache: Ajwain oil is commonly used in aromatherapy because it can relieve neuralgia and migraines. Gently massage your forehead with ajwain and other essential oils to reduce headaches.

Precautions And Dosage Guidelines While Using Ajwain

Renowned for its culinary and medicinal values from the past, ajwain is an everyday spice all over the world. Before consuming ajwain, knowing the side effects, precautions, and dosage guidelines is essential.

• Avoid using Ajwain two weeks before and after surgery, as it might increase the risk of bleeding.
• Avoid Ajwain or consume Ajwain under the guidance of your physician if you are consuming blood thinners. The spice has blood-thinning properties, leading to the risk of bleeding.
• If you are pregnant or breastfeeding, try to avoid ajwain use. Consuming ajwain beyond recommended doses can harm the pregnancy, causing uterine contractions and abortions.
• You may be found allergic to certain chemical constituents in ajwain, resulting in rashes, a runny nose, nausea, vomiting, and headache. Always go for a patch test if you are allergic.
• Consumption of ajwain worsens the health of individuals with existing liver diseases and IBS.

Always consume Ajwain or its products after consulting a registered physician. One can take ¼ to ½ teaspoon of ajwain powder twice a day, 1-2 drops of ajwain oil, and ¼- ½ teaspoon of ajwain seeds as per your requirement. The dosage may change according to the age and health status.

Ajwain In Home Remedies

Ajwain was a readily available spice in the kitchen, making it a home remedy for many health concerns. Some well-known uses are:

Digestive Health

• Soak an equal quantity of ajwain seeds and dried ginger in two times lime juice. Drain the lime juice, dry the mixture, and powder it with a small amount of black salt. Mix the powder with warm water and consume it internally for flatulence.
• Paste of ajwain can be applied externally for abdominal pain.
• Consuming ajwain with common salt and warm water helps relieve discomfort due to gas trouble and indigestion.
• For improving digestion, consume ajwain with buttermilk.

Respiratory Health

• Steam inhalation by adding ajwain seeds relieved a blocked nose.
• Hot fomentation using an ajwain poultice helps manage asthma.
• Mix ajwain and jaggery powder and consume it to get rid of cough and phlegm.
• Boil tulsi leaves, ajwain leaves, and chopped ginger for about 15 minutes. Drinking the recipe helps you to manage cough and cold.

Ajwain Poultice

Ajwain poultice, made of roasted ajwain seeds and tied in a cloth, benefits babies and adults. Pressing streamed ajwain poultice on painful joints provides instant relief in Rheumatoid arthritis and Osteoarthritis.

Inhaling or gently pressing the ajwain poultice in the kid's chest aids easy breathing, relieves cold, and prevents catching respiratory infections.

Kerala Ayurveda Products with Ajwain

Balakalpam Syrup

Kerala Ayurveda Balakalpam Syrup is an efficient digestive syrup for improving digestion and strengthening immunity in children. Enriched with Ajwain, Draksha, Musta, etc., the herbal supplement promotes digestion, relieves digestion-related conditions, and enhances the immune system.

Mathrukalpam

Mathrukalpam, crafted by Kerala Ayurveda, is an exquisite blend of herbs for promoting health after delivery. Rich in antioxidants, the recipe promotes breast milk production, fastens postpartum healing, and strengthens the mother emotionally and physically. It helps remove the toxins from the body and maintain the three dosha in balance.

Buying, Storing, and Using Ajwain

One can purchase Ajwain from supermarkets, grocery stores, or organic shops. High-quality ajwain comes in brownish green or light brown, with a strong fresh aroma. Avoid seeds that appear dull.

You can store ajwain as a whole or by grounding them. Whole ajwain seeds have a powerful aroma, slightly bitter taste, and long shelf life. If stored properly, it can be kept for at least a year. While ground ajwain is more convenient to use, as it can be added directly to dishes and instantly releases flavour. It is recommended to use ground ajwain immediately as the taste deteriorates on preservation.

Keep ajwain in an air-tight container like a glass jar or zip-lock bag, and store it in a cool, dark place away from direct sunlight and heat. Try to use the spice within a year of storage. The spice can be used for culinary or medicinal purposes as per the need.

Key Takeaways

• Ajwain is a versatile spice with immense culinary and health benefits.
• The spice is beneficial in improving digestive and respiratory health.
• Thymol, the active constituent in ajwain, promotes digestive activity, improves dental health, and is an effective remedy for joint pain.
• Consuming ajwain water or ajwain infusion helps reduce overweight.
• Ajwain can be consumed by everyone, irrespective of age, in suitable form and dosage after consulting your Ayurvedic Physician.