AJWAIN (CAROM SEEDS)

                        AJWAIN (CAROM SEEDS)



  AJWAIN (CAROM SEEDS), are very common in Indian households. They have a distinct aroma due to which they are used in adding flavor to curries and parathas. It is also revered for its numerous health benefits.

 

Ajwain has a pungent tatse and hot potency. It is Kapha Vata Dosha nashak and Pitta karak.  According to modern nutrition, Ajwain is rich in antioxidants and has carminative properties.


Both leaves and Ajwain seeds are used as medicine. It’s helpful in improving appetite and digestion. Ajwain seeds chewed around quarter teaspoon along with jeera half teaspoon 15 minutes before lunch and dinner help improve digestion. This is also helpful in improving appetite in children, the dosage should be quarter teaspoon Ajwain and quarter teaspoon Jeera .


 Ajwain helps in reducing inflammation and pain.  Ajamodadai churna a multi herb combination is well known medicine used in problems related to inflammation and pain especially in joints.


 Also raw Ajwain seeds wrapped in a small cloth and made into a packet can be used to foment areas with pain. A paste of Ajwain powder made in hot water can be applied to inflamed joints to reduce inflammation and pain.Ajwain powder, a bit of hing with ghee applied around the naval region in babies helps to reduce colic pain. . Also fomenting around nose , temple areas  as well as chest with Ajwain packet  helps to reduce pain due to cold and cough.


Taking in the steam of Ajwain seeds infused in hot water   is also useful in cold and cough.


Ajwain, jeera and fennel seeds boiled in water. This water has excellent carminative properties, and also helps to reduce colic pain in kids. Even chewing half teaspoon

 raw Ajwain seeds helps to reduce stomach ache caused 

due to flatulence.


Ajwain , along with neem powder , vekhand powder, camphor are traditionally used  to fumigate as they are jantughna. It has also been scientifically proven that these traditional fumigation practices help to disinfect environment and reduce airborne bacteria. Care should be taken that  the rooms are well ventilated. 


The mixture of Roasted ajwain seeds 1 teaspoon, roasted fennel seeds 4 teaspoon, roasted til 1 teaspoon A cardamom, a clove  with a  pinch of salt, taken half teaspoon  make an excellent mukhwas ( traditional mixture to be taken after meals)  !


Location: Mumbai, Maharashtra, India

Comments

Post a Comment

Popular posts from this blog

Ghee Cultured Butter vs Churned Butter

Image
  GHEE  Cultured Butter Ghee is one of the most important medicines used in Ayurveda. It’s used in many different ways. The most important is as an ANUPAN, which is a substance given along with the main medicine which helps in enhancing the properties and action of the medicine. It is considered to be the best Anupan. The Ghee used when as medicine is mainly Cow’s ghee (A2 Milk). So today we are going to be talking about ghee that is cow’s   ghee . Ghee used is prepared by the traditional method, where in milk cream is converted to curd and then the curd is churned and butter is extracted. The butter is then heated on a low flame to get ghee. This method though tedious has been proven to have its benefits. Research has proved that compared with ghee prepared from modern method the ghee from traditional method is rich in DHA one of the Omega -3 fatty acid . Also its useful even in people with lactose intolerance. As is proven by research; that Docosahexaenoic acid ...
Read more

Garlic a rare herb with five tastes except sour

Image
GARLIC  GARLIC [LEHSUN] IS A SPICE WHICH IS WIDELY POPULAR ALL OVER THE WORLD. IT IS USUALLY USED IN SMALL AMOUNTS DUE TO ITS STRONG ODOUR, BUT YET IT’S A LOVED SPICE. IT IS ALSO AN IMPORTANT MEDICINE. THE BULB IS USED AS SPICE.THOUGH SOMETIMES THE RAW LEAVES  ARE ALSO USED. Garlic also known as RASON  in Sanskrit as it is one of the rare herbs with five tastes except sour. It is of hot potency, it helps to balance Kapha and Vata dosha. It increases pitta dosha hence should be used with caution by Pitta constitution people. According to modern nutrition, garlic is a rich source of vitamin B6, also good source of selenium, manganese  .and Vitamin C. Garlic helps in improving digestion, it is used as a spice in many preparations especially meat so that it helps to be digested properly.  Onion and garlic sautéed in oil are made into a paste along with ginger and kept ready as a spice mixture that can be added to vegetables.  Due to its pungent taste and stron...
Read more

Curry Leaves and its daily use

Image
CURRY LEAVES  KADHI PATTA   MANY A TIMES WE FIND THE BEST OF MEDICINES IN OUR DAY TO DAY LIFE AS THINGS WE USE FREQUENTLY, one of these are the spices. Spice is as it is very important not only for flavor but also as a medicine. Many of the spices that we use help us to improve our digestion.   When I say digestion; its right through from the digestive system, to each and every cell ‘s cellular level digestion. As Ayurveda says that digestion needs to be perfect for a healthy mind and body .   Today I would like to introduce to you these fascinating properties of the humble CURRY LEAF. The main ingredient commonly used of the plant is its leaves. Normally fresh curry leaves are used. It’s very common ingredient of many Indian recipes. Curry leaves have distinct astringent, bitter and pungent taste. Curry leaves are a must for most of Indian households for preparation of vegetables and curries. We use them while giving sauté after adding mustard hing and haldi...
Read more