antispasmodic	aromatic	carminative
digestive	stimulate-energy

Ajwain is a popular digestive in Ayurveda.

Ajwain is native to the Middle East and is still used in Egypt. It is a common spice in Indian cooking. Ajwain is in the carrot family along with parsley, celery, cumin, and caraway. The egg shaped seeds resemble other carrot family members in look and taste.

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Browse Recipes Ajwain smells like thyme because it contains the same aromatic oil, thymol. Compared to thyme, ajwain is brighter, stronger, and less subtle. It slightly bitter and very sharp, akin to black pepper. A small amount of raw ajwain will dominate the flaovr of a dish. Fried in ghee or other oils, ajwain takes on a more subtle, complex flavor. Ajwain is commonly added to deep-fried foods, rice, and lassis.

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Hi John - Ajwain looks like fennel seed, which I have seen (and used) in other kitchari recipes. Are they the same thing? Thanks...Sal

Fennel seeds are longer and taste like anise. Ajwain is very pungent, more like strong black pepper. Thanks for asking!

This information has not been validated by the FDA and should not be used to treat a medical condition.

Beans				Bloating / distension
Colic / spasm / cramping				Gas, irregular digestion
Hypothyroid				Low metabolism
Malabsorption				Many small meals
Mucus on stool				Sinking stool
Smelly Gas				Stool in mushy pieces mixed with liquid
Stool thick mud				Tired in morning
Undigested food in stool