Ajwain

🌱 What it is

Ajwain, or carom seed, is a small seed from the Trachyspermum ammi plant with a sharp, thyme-like flavor, widely used in South Asian cooking and traditional home remedies for digestion.

📜 Where it comes from

Ajwain, or carom seed, has been used in South Asian home remedies and Ayurvedic medicine for centuries, typically chewed or brewed as a tea after meals to ease gas and indigestion. It remains a staple of Indian kitchen medicine, often kept on hand alongside other digestive spices. Its traditional reputation as a quick fix for an upset stomach has carried unchanged into modern households.

✨ Why it's good for you

• Traditionally used to relieve gas and bloating after meals
• Traditionally used to settle an upset stomach
• Traditionally used as a warm tea for a nagging cough or cold
• Inexpensive, simple pantry remedy

🥄 How to use it

Chew 1/4 to 1/2 teaspoon of ajwain seeds slowly after a heavy meal, or steep the same amount in hot water for 5-10 minutes as a teaA warm drink made by steeping herbs in hot water. How to make a tea →.

How much: 1/4 to 1/2 teaspoon of seeds, chewed or steeped as teaA warm drink made by steeping herbs in hot water. How to make a tea →, once or twice daily after meals.

Why it works: Ajwain's active oil, thymol, is traditionally thought to relax digestive muscles and encourage the release of digestive enzymes, though most evidence comes from traditional use and small studies.

📚 Learn more

💬 Ask Remy about Ajwain

📚 Resource confidence

Based on mentions in health references

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