Ajwain seeds – powerful purifier

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Substituting Indian ajwain seeds for caraway to make Irish soda bread.Photo by Waifer X
Ajwain is often used Ayurvedic spice. The Latin name for this spice is Carum Copticum. It tastes like thyme or caraway, only little stronger. Seeds are small, gray – green and pretty hot when they are raw, but much more milder when they get cooked. Ajwain is good for calming Vata and Kapha and increases Pitta. He contributes to the pungent taste with a slight hint of bitterness.


According to Ayurveda ajwain is a powerful purifier. He is useful for the stimulation of appetite and for improving digestion. It is recommended to relieve gas and discomfort in the stomach. It is also beneficial for the functioning of the respiratory system and for the kidneys. It is commonly added to foods that are fried in deep oil, such as donuts (puri, paratha), for easier digestion. Add a pinch of ajwan in buttermilk or digestive lassi and it can assist in improving of digestion if taken after breakfast. Add a pinch of ajwan in the rice while it cooks, to get the specific aroma and taste. Ajwain can be combined with other spices such as turmeric, pepper, Roman cumin, black pepper, fennel, coriander, etc.

1ajwain paratha 028Photo by reczindie


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