AJWAIN Seed

This seed is quite famous in Egypt as it has many healing powers. Its botanical name is
Carum ajowan or carum capticum, Trachyspermum ammi, Ptychotis ajowan,
Trachyspermum copticum. Its common name is Bishop’s weed. Its Arabic name is
Kummon Muluki, Ajwan, Kamun al-muluki, Taleb el koubs while its Indian name is
Omam. Ajwain probably originated in Egypt and the eastern Mediterranean area. It is
very widely cultivated in black soil particularly along the riverbank in Egypt and many
other countries like India, Iran and Afghanistan.

Ajwain is a very old and well known Ayurvedic spice. According to Hakeem Hashmi, the
oriental unani researcher, the ajwain seeds combine the powerful and stimulant qualities
of capsicum, bitter property of chiretta and anti spasmodic qualities of asafoetida. Ajwain
has been used as a carminative medicine from the ancient times. Famous Greek physician
like, Dioscrides and Gelen used it in various medications. Some very valuable unani
medicines are prepared from ajwain seeds.

Ajwain is called omam in the southern part of India. Omam (ajwain) water that is the
water distilled from the seeds in an excellent carminative that cures flatulence,
indigestion & low appetite. This water is a household medicine not only in south India
but also in Srilanka, Malaysia and even in some Arabian countries.

The part used of the plant is the seeds or fruit. It looks like 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 leafy
stems, small feather like leaves, 4 to 12 rays of flower heads, each bearing 6 to 16
flowers. The fruits are minute, egg shaped and grayish.

Main constituents include an essential oil called thymol which constitutes 35-60% of
The essential oil (2.5 to 5% in the dried fruits).There is also α-pinene, p-cymene,
limonene and γ-terpinene found in the seed. The oil of ajwain is an almost colourless to
brownish liquid with characteristic odour and a sharp hot taste.
Ajwain seeds consist of moisture, protein, fat, minerals, fiber, carbohydrates, calcium,
phosphorus, iron, carotene, thiamin, riboflavin and niacin.
Uses
Ajwain has many medicinal uses and is a very old unani 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 valued considerably in medicine on account of the presence of thymol.
In the early Twentieth Century, the world's main source of thymol was ajwain seeds, and
its germicide and antiseptic properties are utilized in many cough syrups and throat
lozenges. Ajwain seeds are reputed to be beneficial to asthma sufferers, 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 stimulate flagging libidos.
Ajwain is used for indigestion and gas relief in Middle Eastern countries like Iran and
Egypt. It helps in curing the disorders such as ulcers, ringworm, itching, stomach worm,
bile, menstrual and post-natal disorders, leucorrhoea, female infertility, pimples, kidney
stones and many more, and also useful as an aphrodisiac.
According to ayurveda, ajwain is a powerful cleanser. It is helpful for stimulating the
appetite and enhancing digestion. It is recommended to help alleviate gas and discomfort
in the stomach. It is also helpful for the functioning of the respiratory system and the
kidneys.
Ajwain is also useful in toothache, earache and rheumatism, as we can use the oil as
eardrops and use the oil as a massage for neuralgia.
Also in pharingitis, an infusion of seeds mixed with common salt is an effective gargle in
a sore and congested throat and hoarse ness of the voice due to colds or shouting.
In an acute attack of common cold or migraine headache, put ajwain powder in a thin
cloth and smell this frequently. It gives tremendous symptomatic relief according to some
ayurvedic experts.
Culinary Uses
In the kitchen, ajwain seeds are almost exclusively used in Indian cuisine. They are
mainly found in pulse dishes such as dhal, as well as vegetable dishes and pickles. The
sharp flavour of ajwain has the ability to cut through rich flavours and densely spiced
foods.
Mix crushed Ajwain with other spices such as Cumin and Coriander to season chicken
and fish. It also goes well with lentils, beans, and root vegetables. Roasting or frying in
combination with potatoes or fish enhances the strong aroma of Bishop's Weed. Legumes
(lentils, beans) are however the most important field of application; in India.
Ajwain goes well with fish and curries. It has a strong aroma when crushed. Otherwise,
the seeds have little aroma. It has hot taste and burning feeling on the tongue. Ajwain is a
good digestive. Mixed with buttermilk it is a good anti-acidic agent.
Add a pinch to rice as it is cooking, for aroma and flavor. Ajwain can be combined with
other spices such as turmeric, paprika, cumin, black pepper, fennel and coriander