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MoonDragon's Health & Wellness
Nutrition Basics

Herbs
AJWAIN / AJOWAN
Bishop's Weed

(Trachyspermum Ammi, Carum copticum)


"For Informational Use Only"
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Ajwain Description
  • Ajwain Uses, Health Benefits & Scientific Evidence
  • Ajwain Dosage Information
  • Ajwain Safety, Cautions & Interactions
  • Ajwain Supplements & Products




  • ajwain plant


    AJWAIN HERBAL DESCRIPTION

    AN AYURVEDIC HERBAL REMEDY

    Ajwain is also known as Trachyspermum Ammi, Carum copticum, Ajmud, Ajowan, Ajwan, Carom, Bishop's weed, Omum, Ajwain Seed, Ajowan Seed, Carom Seed, Thymol Seeds, Vaamu, Omam, Egyptian Anise, and Coptic Caraway. Ajwain is the Hindu name for the small, pungent seed of an herb that tastes similar to thyme, and belongs to the cumin and parsley family. It is a plant native to India. The seeds are used as spice in India, Pakistan and the Near East. Even a small amount of raw seed tend to dominate the flavor of a dish.

    Ajwain is used in Ayurvedic herbalism (a form of alternative medicine in use primarily in the Indian subcontinent) and considered to have warming effects for cold conditions that debilitate, and the boiled seeds were used to cleanse the eyes and cure deafness. An old belief was that Ajwain seeds soaked in lemon juice and dried 7 times before ingested cured impotence; however, there are no scientific studies to support those claims. This herb contains thymol which has antibacterial, anti-fungal, and preservative properties.

    ajwain seeds


    AJWAIN PLANT CULTIVATION

    The Ajwain plant has a similarity to wild parsley (just like or similar to celery, caraway and cumin seeds). Because of their seed-like appearance, the fruit pods are sometimes called seeds and are egg-shaped and grayish in color. The seed (or fruit pod) is often confused with the Lovage plant and the Ajwain seeds are often misnamed and sold as Lovage seeds in some herbal stores. Ajwain's small gray green seed comes from a small annual erect shrub with many branches of small, soft, fine feather-like leaves. It was originally from the Eastern Mediterranean, but is now mostly cultivated along river banks in Central Asia, India, and much of Egypt. The aroma and taste is remarkably similar to Thyme with subtle variations in structure and piquancy.

    The seeds of the herb are the most important part for they have the medicinal value. Seeds are gray colored, irregular in size, have a characteristic odor almost exactly like thyme because it also contains thymol (an aromatic odor and antiseptic property found especially in thyme oil), but is more aromatic and less subtle in taste. It is slightly bitter with a hot lingering pungent taste.

    Ajwain is grown throughout the Indian subcontinent and Middle East, also in Pakistan, Afghanistan, Iran and Egypt. The striped seeds are used as the spice. It is sometimes used as an ingredient in Berbere, a spice mixture favored in Eritrea and Ethiopia. Ajwain grows on all kinds of soil but does well on a soil consisting of easily crumbled or pulverized mixture of clay, silt and sand. It also does well as a dry crop or as one with irrigation. The plant flowers in about two months and the fruits become ready for harvesting when the flower heads turn brown. They are pulled out, dried on mats and the fruits are separated by rubbing with the hands or feet.

    Their healing powers have made Ajwain seeds a subject of writing in India and Egypt since ancient times. Ajwain goes well with chicken, fish, legumes, and in curries, combining well with Turmeric, Paprika, Cumin, Fennel and Coriander.

    In India, the major producers are the states Rajasthan and Gujarat, with Rajasthan producing about 90 percent of India's total output.





    AJWAIN USES, HEALTH BENEFITS & SCIENTIFIC EVIDENCE

    TRADITIONAL MEDICAL USES

    Ajwain (Trachyspermum ammi) is traditionally believed to be a digestive aid. In southern parts of India, dry Ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. People in North India especially find it very effective in stomach pain, when taken large spoonful with a pinch of salt and a glass of water.

    Ajwain is useful in treating diarrhea, colic and other bowel problems. It also helps relieve flatulence (gas) and discomfort in the stomach. According to Ayurvedic medicine, Ajwain is a powerful cleanser of the body. This medicinal plant is also good for its antispasmodic, stimulant properties and expelling gas from the stomach or intestines so as to relieve abdominal pain or distension. It is helpful for stimulating the appetite and enhancing digestion. In the West, thymol is used in medicines against cough and throat irritation. It also helps with the kidneys and the respiratory system. A Beedi (cigarette made by rolling seeds in a leaf, used for medicinal smoking) is an effective remedy for bronchial asthma. It is simple, safe and soothing. Traditional healers and Village healers of today, routinely recommend smoking this 'cigarette' for treatment of respiratory conditions. Instant relief is seen most of the time and help is provided when the accumulation of cough is the cause of irritation. Ajwain oil is used most often for circulatory problems and is used as a muscle relaxer. Due to the thymol content, Ajwain can be effective in treating ascarids (roundworm parasites in the human intestine) and hookworms. Externally this herb can be used for warts, or to encourage the flow of blood to the surface. Ajwain is also used as a preservative for canned foods.

    Ajwain is known in English as Bishop's Weed, although this may not be the correct name for this herb, as it also has discrepancies in its Latin name. The herb used at home in Pakistan is Trachyspermum ammi, but there is a Trachyspermum copticum and Carum copticum. It is used for culinary purposes just like Thyme. Ajwain contains thymol, so is an anti-fungicide and also has antibacterial properties. It is believed to have originated in Iran and the Eastern Mediterranean.

    Every household on the Indian subcontinent probably has Ajwain and its seeds, as it they are used in medicine as well as cooking. The seeds are carminative and classed as a spice. As a medicine it is used for a multitude of purposes, but if you dry fry the seeds and wrap them in cloth and put them near to you while you sleep they will clear nasal congestion if you have a cold. The plant is used for indigestion, diarrhea, dyspepsia, dysentery, cholera, flatulence. The seeds are eaten with Betel leaves to relieve dyspepsia, spasmodic disorders and flatulence.


    AJWAIN SEED COLIC REMEDY

    For colic take 3 grams of the following ingredients with warm water:
    Grind together.


    RESPIRATORY AILMENTS

  • The smoke from burning seeds is said to cure migraine, and 'cigarettes' made from ajwain seeds are used for respiratory disorders including bronchial asthma by villagers on the subcontinent. The seeds are also used in poultices with herbs to relieve asthma and arthritis.

  • WARTS

  • The fresh herb is rubbed on warts to get rid of them. The boiled seeds cleanse the eyes and cure deafness it is said.

  • EARACHE

  • Another remedy is for earache: put 1/2 teaspoon Ajwain seeds in 1/8 cup (30 ml) milk and heat this until the essence of the seeds starts to permeate the milk. Filter the milk and put it in the ear a drop at a time.

  • COUGHS & COLDS

  • The sap from the plant is collected by traditional healers or hakims and dried and sold in a type of crystalline form. You need just 1 crystal to a cup of boiling water and add honey to taste in order to keep illness at bay during autumn and winter. It is said to cure colds and coughs too. It tastes fine once you get over the initial smell, so don't be put off. It seems to work.


  • AJWAIN TEA BLEND FOR COLD & GENERAL WELL-BEING

    To make a Tisane with Awain, you need these ingredients:
    Mix the ground spices together and pour a cup of boiling water over the mixture. Leave this to steep for five minutes, then strain and drink. This blend helps the body and is good for you if you are feeling under the weather due to a cold.


    SEXUAL DYSFUNCTION

  • The Dangs, a tribe from Southern Gujarat in India, mix Ajwain seeds with Imli (Tamarind) seeds and fry them in Ghee with Gur (Jaggery) and preserve the mixture. They say that it increases the male sperm count cures premature ejaculation and increases the libido of both sexes.

  • Another belief from subcontinental folklore is that the Ajwain seeds should be soaked in lemon juice and dried seven times before being eaten in order to cure impotence and erectile dysfunctions. As Ajwain contains calcium, iron, phosphorous, carotene, thiamine and riboflavin, there is no denying that it is a health-giving plant.



  • AJWAIN SEED & RELATED INDIAN CUISINE RECIPES


    AJWAIN RICE / OMAM RICE

    Omam (Tamil) which is called as Ajwain in hindi and Carom seeds or Bishop's weed in English is a healthy spicy that helps a lot for digestion. This aromatic rice is a treat to the tongue and nose and also help you deal with your digestion issues.

    Ingredients:
    Instructions: 1. Cook rice and separate the grains by adding some ghee to it.
    2. Take a teaspoon of ghee in a pan and fry the garlic pods for few mins and collect them on a plate.
    3. In the same pan, add the Awain seeds and marinated chilies and fry for two minutes. Now add the fried garlic to the pan along with the cooked rice and salt. Saute for a while till everything gets mixed and salt is evenly spread.

    Serve it hot with potato chips.




    NAMAK PARAY

    Ingredients:
      250 grams (8.8 ounces) Plain Flour
      1 teaspoon Ajwain seeds
      1 teaspoon Cumin Seeds
      1 teaspoon Baking Soda
      1 teaspoon Salt
      1 tablespoon Oil or Ghee Oil for frying

    Instructions

    1. Heat 1/2 cup water but do not boil it, then mix the oil or ghee with it.
    2. Mix all the other ingredients together and make a paste with the water. Leave the doughy mixture to stand for 1 hour.
    3. You now need to roll out the dough until it is very thin and cut it into 3 inch length pieces (about 1/2 to 1 inch wide).
    4. Heat the oil and fry them until they are brown pat dry on absorbent paper and eat while still warm.

    Eat as a snack like crisps. These have Taste and are a Treat.




    GHEE RECIPE

    Ghee or clarified butter is used in countless Indian dishes. It is in fact, a great alternative to cooking oil. Homemade ghee is fragrant and adds an incomparable richness to any dish. Ghee becomes solidified at lower temperatures but can easily be melted when required. This recipe makes approximately 850 ml (when in liquid form) of ghee.

    Ingredients:
      1 kilogram (2.2 lbs) Unsalted White Butter
      2 Bay Leaves
      A pinch of Cooking Salt

    Instruction:

    1. Heat a deep, heavy-bottomed vessel on a medium flame and put the butter and bay leaves in it. Simmer and allow to melt and then cook.
    2. When a froth/ scum appears on the surface of the butter, spoon it off and dispose of it. Keep cooking till all the scum has risen and been removed.
    3. Allow to cool, remove the bay leaves and strain/ filter the ghee - it will look pale golden in color.
    4. Add a pinch of salt and mix well. This gives the ghee a lovely grainy texture when solidified.
    5. Store unrefrigerated for 4 to 6 months or refrigerated for even longer.




    MARINATED CHILIES - MOAR MILAGAI - RECIPE #1

    You can use Long Green Chilies or the fat and short ones to make this variety of moar milagai.

    Ingredients:
    Instructions:

    1. Wash and slit the chilies lengthwise, make sure you do not completely cut them off from their stalks. Carefully make a very small slit in the small variety. Now soak it in the buttermilk mixed with salt and asafoetida. Allow it to marinate for 2 to 3 days.
    2. Remove the chilies from the buttermilk and dry it on a thick plastic sheet under the hot sun. Soak the chilies in the buttermilk again at night. Dry it again the next day and carry on with this process for 3 to 4 days. The chilies would turn pale and yellow, by the time it gets dried well.
    3. Store them in air tight containers. You can preserve it for almost a year.
    4. Fry them in medium hot oil for a while till it turns dark brown and crisp.
    5. Serve it with creamy curd rice. Moar milagai is ready to eat.




    MOAR MILAGAI RECIPE #2: STUFFED MARINATED CHILIES / STUFFED MOAR MILAGAI

    Fat chilies are chosen to make such stuffed marinated chilies. Ramanathapuram is famous for this variety of chilies.

    Ingredients:
    Instructions:

    1. Wash and slit the fat chilies in the center to open it up like a pouch.
    2. Coarsely grind fenugreek seeds, cumin seeds, coriander seeds, asafoetida and salt together without adding water.
    3. Now fill in the ground ingredients into the slit made in the chilies.
    4. Soak the filled chilies in the curd and allow it to marinate for 2 days. Remove the chilies from the curd and dry it on a thick plastic sheet under the hot sun. Soak the chilies in the curd again at night. Dry it again the next day and carry on with this process for 3 to 4 days. The chilies would turn pale and yellow by the time it gets dried well.
    5. Store them in air tight containers. You can preserve it for almost a year.
    6. Fry them in medium hot oil for a while till it turns dark brown and crisp. Serve with curd rice.
    These stuffed chilies are slightly hotter than the other varieties. Meant for fiery people.




    MOAR MILAGAI RECIPE #3: MARINATED CHILY PATTIES / MOAR MILAGAI VADAI

    This is pretty similar to the stuffed chilies but with a small difference in the method and a big difference in the taste.

    Ingredients:
    Instructions:

    1. Soak the urad dhall in water for 2 hours and grind it into a coarse and thick paste adding just enough water.
    2. Coarsely grind fenugreek seeds, cumin seeds, coriander seeds and asafoetida.
    3. Grind the chilies and salt together into a coarse paste too without adding water.
    4. Now mix the curd, urad dhall paste, coarsely ground seeds, mustard seeds and the chily paste together into a thick mixture.
    5. Now make small patties with the mixture on a thick plastic sheet and allow it to dry under the sun for few days until it is completely dry.
    6. Store them in air tight containers. You can preserve it for almost a year.
    7. Fry them in medium hot oil for a while till it turns dark brown and the mustard seeds in it starts crackling.

    A great addition to curd rice (yogurt rice).




    CURD RICE RECIPE

    Curd Rice is a comfort food of South Indian origin, it tastes great with just a pickle or chutney and also with a daal (lentils) or meat dish.

    Ingredients:
    Instructions:

    1. Wash the rice well and put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two.
    2. Mix the yogurt in the rice and add salt to taste.
    3. Heat the oil in a small pan and add the mustard seeds, curry leaves and dry red chillies. Cook till the chilies are almost black.
    4. Add this mix to the rice and stir well.
    5. Serve with a pickle or chutney.




    SOUR CURD INFORMATION

    Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk. The best and purest milk should always be used for preparing the curd. Before it is curdled, milk should be boiled for about 10 minutes and the temperature should be brought down to lukewarm state. Freshly cultured starter should be then added to it and mixed thoroughly with the milk. 1 teaspoon of starter is sufficient enough for 55 ml of milk. The quality of the curd depends to a great extent on the starter used. In hot season the milk curdles easily in about 6 to 8 hours but in cold season it could take 10 to 12 hours, hence ensure that it is kept in a warm place. Sour curds also known as "Khatta Dahi" can be made by adding more culture to the warm milk and keeping it out for a long time after it is set. Also, left over curd can be turned sour by keeping it out of refrigerator for 4 to 5 hours. Once the curd becomes sour, store it in refrigerator as keeping outside will make it sourer and hence becomes undesirable.





    AJWAIN DOSAGE INFORMATION

    CULINARY & MEDICINAL SUPPLEMENTS

    Ajwain seeds are used in cooking and as the main source of the essential oil Thymol. The seeds are used in all types of Middle Eastern and Indian cooking usually in their whole form. Ajwain comes in various forms and is an ingredient in many products. For best results, read and follow product label directions. If you have any questions please ask your health care professional for more information.



    AJWAIN SPICE TEA

    This is a tea recipe made with ingredients traditionally used to balance the vata type according to Ayurveda. It was created by Ayurvedic chef Patti Garland. The main ingredient is Ajwan seeds.

    1/4 teaspoon fresh Ginger, grated
    1/4 teaspoon ground Cardamon
    1/4 teaspoon Cinnamon
    1/4 teaspoon Ajwain seeds
    1 cup boiling Water

    Mix all ingredients together except for the boiling water. Boil the water and then add it to the herb mixture. Steep for 5 Minutes. Strain and serve.





    AJWAIN SAFETY, CAUTIONS & INTERACTIONS

    SAFETY CONCERNS

    Ajwain is generally regarded as safe when taken in the recommended doses; however, it can cause skin irritation in some people. If your skin becomes irritated with use of Ajwain, discontinue using it and the symptoms will subside. Safety in young children, pregnant or nursing women, or those with severe liver or kidney disease is not known.

    There are no known precautions to be taken when using the Ajwain seed for culinary purposes.





    AJWAIN SUPPLEMENTS & RELATED PRODUCTS

  • Ajwain Herbal Products


  • QUALITY PRODUCTS & SUPPLEMENTS



    AJWAIN HERBAL PRODUCTS

    MOUNTAIN ROSE HERBS PRODUCTS

    Mountain Rose Herbs: Ajwain Seed (Trachyspermum ammi), Certified Organic, Bulk Organic Herbs & Spices


    KALYX PRODUCTS

    Kalyx: Ajwan Seeds, Vadik Herbs - Bazaar of India, 1 lb: B
    Kalyx: Ajwain Seed Whole, Certified Organic, Kalyx, 50 lbs (22.73 kg): CO
    Kalyx: Gourmet Long Pepper, Certified Organic, Frontier Spices, 1.34 oz: K
    Kalyx: Saraswati Churna Compound, Wildcrafted, Vadik Herbs, 1 lb: B
    Blend of Ashwagandha (Withania somnifera), Calamus (Acorus calamus), Butterfly pea (Clitoria ternatea), Ajwan seeds (Ajwain; Trachyspermum ammi; Carum copticum), Cumin (Cuminum cyminum), Bibitaki (terminalia belerica), Guduchi (tinospora cordifolia). Used in conditions to develop the memory. Also excellent for liver diseases.
    Kalyx: Saraswati Churna Compound, Vadik Herbs, 100 VCaps: B
    Blend of Ashwagandha (Withania somnifera), Calamus (Acorus calamus), Butterfly pea (Clitoria ternatea), Ajwan seeds (Ajwain; Trachyspermum ammi; Carum copticum), Cumin (Cuminum cyminum), Bibitaki (terminalia belerica), Guduchi (tinospora cordifolia). Used in conditions to develop the memory. Also excellent for liver diseases.


    AMAZON PRODUCTS

    Amazon: Ajwain Seeds (Trachyspermum Ammi), YourIndianShop, 7 oz.
    Amazon: Ajwain (Trachyspermum Ammi) Liquid Extract, HawaiiPharm, 4 oz. (120 ml)




  • Nutrition Basics: Ajwain Herbal Information






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