It has been a recommendation from mothers to grandmothers since times immemorial for several types of stomach aches and digestive issues. Ajwain, incidentally is carom seeds and plays an important part in Indian cooking and Ayurvedic medication. For many centuries, this aromatic spice has been savoured for its distinct flavor and medicinal properties. Ajwain is a small, brown seed-like spice, which is often used within Indian and Middle Eastern cuisine. It possesses an extremely pungent flavor and aroma. It is often described to taste like thyme, oregano, or caraway.

Baking: One of the common spices used to flavor breads, cakes, and pastries is ajwain.

Indian Cooking: One of the prime uses of this spice in Indian cooking is for making curries, stews, and braises.

Middle Eastern recipes: Ajwain is used in the Middle Eastern recipes, including falafel, hummus, and tabbouleh.

Flavoring: Ajwain can be used as a flavoring in soups, stews, and braises.

Marinades: Ajwain can also be used to make marinades for the meats, poultry, and seafood. It has many health benefits Treats respiratory issues: Ajwain is believed to have expectorant properties and is often used to treat respiratory issues like bronchitis and asthma.

Relieves menstrual pains: Ajwain has been used to relieve menstrual pains, among many other symptoms of menstruation.

Treats skin issues: Ajwain has been used to treat skin issues ranging from acne, eczema, and psoriasis.

Digestive aid: Ajwain is believed to have digestive properties and thus is often used to relieve symptoms of indigestion and bloating.

Anti-inflammatory: Ajwain has anti-inflammatory properties that reduce inflammation and improve health.

Contains antioxidant property: Ajwain contains antioxidant properties. This protects the cell from free radicals and puts less number of people under the risk of chronic diseases.