Description
Use:
- Culinary: Ajwain seeds are used whole or ground in Indian, Pakistani, and Middle Eastern cuisines. They are often dry-roasted to enhance their flavor and added to bread, savory pastries, curries, pickles, and vegetable dishes.
- Condiments: Ground into spice blends, chutneys, and pickles. Ajwain seeds are also used to flavor oils and butter.
- Medicinal: In traditional medicine, ajwain seeds are valued for their digestive properties and are used to alleviate indigestion, bloating, and flatulence.
Origin:
- Ajwain is native to the eastern Mediterranean region and is cultivated in countries like India, Iran, and Egypt. It has been used for centuries in both culinary and medicinal practices.
Health Benefits of Ajwain Seeds:
- Digestive Aid: Ajwain seeds are known to aid digestion, relieve stomach discomfort, and promote appetite.
- Antioxidant: They contain antioxidants that help neutralize free radicals and protect cells from damage.
- Anti-inflammatory: Ajwain seeds have anti-inflammatory properties that may help reduce inflammation in the body.
- Respiratory Health: In Ayurvedic medicine, ajwain seeds are used to treat respiratory conditions like asthma and bronchitis.
- Pain Relief: Ajwain seeds may have analgesic properties and are sometimes used externally to relieve pain.
Indian Name of Ajwain Seeds:
- Hindi: अजवाइन के बीज (Ajwain ke Beej)
- Tamil: ஓமம் விதைகள் (Omam Vidhaigal)
- Telugu: వాము (Vamu)
- Kannada: ಒಮಾ ಬೀಜಗಳು (Oma Beejagalu)
- Malayalam: അയമോദകം (Ayamodakam)
- Bengali: যমু (Jomu)
- Gujarati: અજમો (Ajmo)
- Marathi: ओवा बीज (Owa Beej)
- Odia: ପన (Pana)
Foreign Name of Ajwain Seeds:
- French: graines d’ajwain
- German: Ajwainsamen
- Italian: semi di ajwain
- Spanish: semillas de ajwain
- Portuguese: sementes de ajwain
- Dutch: ajwainzaadjes
- Russian: семена ажгона (semena azhgon)
- Arabic: بذور الأجوين (bizur al-ajwain)
- Turkish: havuz tohumları
