Ajwain
Ajwain, Königskümmel, Ajowan, Ajwain, Trachyspermum ammi, Ajamoda (अजमोदा)
Ajwain, also known as carom seeds, is a strongly aromatic spice native to India and the Middle East. In Ayurveda, Ajwain is valued for its deep Agni-stimulating and Vata-reducing properties. It has been traditionally used to support digestion, relieve gas, treat colds, and even ease joint pain. Due to its heating and penetrating qualities, it is considered especially helpful for clearing Ama and enhancing appetite. In the kitchen, Ajwain adds a sharp, thyme-like flavor to savory dishes, breads, and legumes.
Reduces Vata through warming and digestive-stimulating properties, helpful in bloating and sluggish digestion.
Can increase Pitta due to strong heat; best used in moderation for Pitta types.
Helps break down Kapha-related congestion and dampness, especially in the lungs and gut.
Rasa
pungent (katu)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa
Bloating, indigestion, cold, asthma, joint pain, constipation, low appetite, Ama accumulation
Use cautiously in Pitta conditions like ulcers, acid reflux, or high heat; avoid in pregnancy in medicinal doses.
Roast lightly and add to lentils, flatbreads, or stir into warm water after meals. Can be made into a paste or tea for therapeutic use.
