Trachyspermum Ammi or Bishop’s Weed (Ajwain) is an indigenous spice which is commonly used in Indian cooking for its distinct, pungent flavour. Ajwain has therapeutic properties and is used in traditional ayurveda. It helps to reduce flatulence and indigestion and helps with the treatment of common cold, asthma and bronchitis. It is one of the common herbs used in Indian cuisine. Ajwain Whole is filled with the richness of protein and contains dietary fibres and sodium and various other nutrients.
Also Known As
Bishop’s weed are also known as Carom seeds, Thymol seeds, Vamu, Omam, Ayamodakam, Om Kalugalu, Ajmo and Ova. In Sanskrit it is called Ugragandha as it has a strong and disticnt aroma and flavour.
Usage
Ajwain is used in curries, baked or fried foods for its aroma and flavour as well as for its medicinal benefits. Some foods induce gas and ajwain helps remove them and also helps in digestion.
Origin
Mumbai, Maharashtra
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