Ajavaan

Ajavaan, also known as Ajwain or carom seeds, is a herb from the Apiaceae family, native to India. It is commonly used as a spice in Indian cuisine and for its medicinal properties. Ajwain seeds are small, oval, and have a distinctive aroma resembling thyme due to the presence of thymol. The taste is pungent and bitter, with a slightly anise-like note.

In cooking, ajwain is frequently used in Indian breads like paratha and puri, as well as in savory dishes, lentil preparations, and pickles. It is often tempered in hot oil to release its flavor and aroma before being added to other ingredients. The seeds can be used whole or ground.

Traditionally, ajwain has been used in Ayurvedic medicine for various ailments. It is believed to aid digestion, relieve bloating and gas, and possess carminative properties. It has also been used as a remedy for coughs, colds, and respiratory issues. While widely used in traditional practices, scientific research on its efficacy for specific health conditions is ongoing. The plant itself is an annual herb that grows up to one meter in height.