Ajwain is a spice native to Egypt, but it is has become one of the most common condiments in the Indian subcontinent today. The bitter taste of ajwain is often compared to that of thyme. This is due to the fact that both these herbs share a chemical constituent known as thymol. If you compare the two herbs, you’ll find that the flavour of ajwain is much more pungent than that of thyme. Nonetheless, both of these herbs find their own space in the kitchen cabinets.

If you love making your own home remedies, you might already know that ajwain isn’t just a savoury delight, but it has a lot of medicinal properties too. Traditionally, ajwain is a go-to herb for the most common gut problems like gas, acidity, and stomach cramps. Ajwain water is a known galactagogue (improves milk secretion in nursing mothers) and it is a pretty famous remedy for weight loss.

Ajwain plant is a herbaceous annual, which means that it needs to be replanted every year. The normal average height of this plant is around 60 to 90 meters. Ajwain stems have grooves on the surface (parallel lines) and ajwain leaves have a distinct aroma that can’t be missed. The tiny white ajwain flowers grow in clusters on the tip of the branches.

Ajwain seed is greenish to brown in shades and they have clear groves on the surface.

Did you know?

Some folk traditions believe that keeping ajwain with you brings good luck in all aspects of life.

Some basic facts about ajwain:

• Botanical name: Trachyspermum ammi
• Family: Apiaceae
• Common name: Ajwain, carom seeds
• Sanskrit name: Ajamoda, Yamini
• Parts used: Seeds
• Native region and geographical distribution: Ajwain is a native of Egypt but it is also found in India, Pakistan, Afghanistan, Iraq, and Iran. In India, ajwain is mainly cultivated in the states of Madhya Pradesh, Gujarat, Bihar, Rajasthan, and Maharashtra
• Energetics: Warming.

from myUpchar.com के स्वास्थ्य संबंधी लेख
via https://www.myupchar.com/tips/ajwain-ke-fayde-aur-nuksan-in-hindi/