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Botanical Name:- Trachyspermum Ammi
Common Name:- Ajwain, Ajwan, Bishop's weed, Carom, Ethiopian cumin
Ajwain is native to India but is also cultivated in Iran, Egypt and Afghanistan.
It is mostly found in Indian cooking. Ajwain seeds are used as spice.
The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached.
The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a few moments.
Country Of Origin : India
Ajwain has a particular affinity to starchy food like savoury pastries and breads, especially parathas, snacks like Bombay mix and potato balls get an extra kick from Ajwain seeds. It is also good with green beans and root vegetables, lentil dishes and recipes using Besan (Chick pea flour).
Ajwain seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide.
Thymol is also used in tooth paste and perfumery. It is well known seed for instant remedy for Stomachache.
