OMMAM

A spice that every Indian household is all too familiar with and without which every dal tadka is incomplete, ajwain is derived from a herb plant that originated in our very own country. Ajwain seeds vary from being slightly olive green to brown in colour. All parts of this herb have a very strong scent hence it is also known as Ugragandha in Sanskrit. The seeds have a bitter and pungent flavour, somewhat like oregano, and because of its strong aromatic essence, it is often added to curries and pickles. It is one of those rare spices that fulfill the twin purpose of adding flavour and being good for health. Ayurvedic expert, Dr.B.N. Sinha shares the reason behind its wide use in Indian households, “Carom seeds help in maintaining your digestive health. They treat any kind of abdominal discomfort due to indigestion like stomach pain or burning sensation. It increases the appetite for those suffering from loss of appetite.” The benefits of ajwain are aplenty.

You may have wondered why some people roast ajwain seeds. Doing so refines the aroma as well as the flavour. Therefore, a lot of people dry roast it or even toast it in ghee or butter before adding them to the dishes.

“Ajwain seeds are rich in fiber, minerals, vitamins and antioxidants. They can even be chewed raw, added to water or tea to extract maximum benefits from them,” says Dr. Sinha. Adding flavour and aroma to your meals is not the only purpose these nutrient boosters serve. The benefits of ajwain seeds are many and you should know them to be able to put them to good use.