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Ajwain, also known as carom seeds or thymol seeds, is a spice derived from the seeds of the Trachyspermum ammi plant. It is widely used in Indian, Middle Eastern, and North African cuisines, celebrated for its distinctive, strong flavor and aroma, which resembles a combination of thyme and oregano with a hint of bitterness.

Ajwain seeds are small, ridged, and grayish-brown, and they are known for their potent, pungent taste. They are often used in tempering, where they are lightly toasted in oil to release their essential oils and enhance their flavor. Ajwain is a key ingredient in spice blends, bread, and savory snacks, where it imparts a unique taste that complements various dishes.

In addition to its culinary uses, ajwain is valued for its medicinal properties. It is traditionally used in Ayurvedic and home remedies to aid digestion, relieve indigestion, bloating, and gas. The seeds contain thymol, a compound with antibacterial, antifungal, and carminative properties, which contribute to its digestive benefits. Ajwain is also used to alleviate respiratory issues such as coughs and colds due to its expectorant properties.

The spice is typically consumed in small quantities due to its strong flavor. It can be added to dishes whole, ground, or as part of spice blends. Ajwain’s health benefits, coupled with its unique taste, make it a versatile and valuable addition to both culinary and medicinal applications.

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