Ajwain(thyme seeds) is a very old and well known Ayurvedic spice.Ajwain probably originated in Egypt and the eastern Mediterranean area. It is very widely cultivated in black soil particularly along the riverbank in Egypt and many other countries like India, Iran and Afghanistan. Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic. Ajwain is much used as a medical plant in Ayurvedic medicine (India). Mainly, it helps against diseases of the digestive tract and fewer. In the West, thymol is used in medicines against cough and throat irritation. ajwain water is the water distilled from the seeds in an excellent carminative that cures flatulence, indigestion & low appetite. This water is a household medicine not only in south India but also in Srilanka, Malaysia and even in some Arabian countries. According to ayurveda, ajwain is a powerful cleanser. It is helpful for stimulating the appetite and enhancing digestion. It is recommended to help alleviate gas and discomfort in the stomach. It is also helpful for the functioning of the respiratory system and the kidneys.

Ajwain (Thyme seeds) recipes