Carom (Ajwain)
Common Name:- Ajwain, Ajwan, Bishop’s weed, Carom, Ethiopian cumin
Ajwain is native to India but is also cultivated in Iran, Egypt and Afghanistan. It is mostly found in Indian cooking. Ajwain seeds are used as spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a few moments.
Ajwain has a particular affinity to starchy food like savoury pastries and breads, especially parathas, snacks like Bombay mix and potato balls get an extra kick from Ajwain seeds. It is also good with green beans and root vegetables, lentil dishes and recipes using Besan (Chick pea flour).
Ajwain seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide. Thymol is also used in tooth paste and perfumery. It is well known seed for instant remedy for Stomachache.
BENEFITS-NUTRITION
Carom (Ajwain) seeds have long been used in traditional Indian cuisine and Ayurvedic medicine. They have been shown to possess antibacterial and anti-inflammatory effects and may be effective in treating peptic ulcers and reducing blood pressure and cholesterol levels.
Carom seeds may also improve airflow to the lungs. Ajwain helps in digestion and absorption of food. Due to lesser fat storage, it ultimately leads to weight loss. Ajwain seeds is also known to increase metabolism.
