Ajwain seeds, also known as carom seeds, are commonly used in Indian cuisine for their unique flavor and aroma. They are also known for their medicinal properties and are used in traditional Ayurvedic medicine to treat a variety of ailments. Here are some common uses for ajwain seeds:
- Culinary uses: Ajwain seeds are used as a spice in a variety of dishes in Indian cuisine, including curries, breads, and pickles. They have a strong, pungent flavor that is similar to thyme, and are often used in small quantities to add a distinctive flavor to dishes.
- Digestive aid: Ajwain seeds are commonly used in traditional medicine to aid digestion and alleviate digestive problems such as bloating, gas, and indigestion. They are believed to have a carminative effect, which means they help to reduce gas and bloating in the digestive tract.
- Respiratory health: Ajwain seeds are also used in traditional medicine to treat respiratory problems such as coughs and asthma. They are believed to have an expectorant effect, which means they help to loosen mucus and make it easier to cough up.
- Pain relief: Ajwain seeds are used topically as a poultice to relieve pain and inflammation. They are believed to have an analgesic effect, which means they can help to reduce pain.
- Skin care: Ajwain seeds are used in traditional medicine to treat a variety of skin problems, including acne, eczema, and psoriasis. They are believed to have antibacterial and antifungal properties, which can help to prevent and treat skin infections.
Overall, ajwain seeds are a versatile ingredient with a wide range of culinary and medicinal uses. However, as with any herbal remedy, it is important to consult with a healthcare professional before using ajwain seeds for medicinal purposes.
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