Facts, growth, advantages, disadvantages, and safety measures for ajwain  

Spice known as ajwain is use to flavour cuisine. It has several applications and has been around for millennia. It can be used to sauces, added to curries, or even used as a condiment, among other uses.

The common names of the plant, Ajwain (sometimes spelled Ajan) and Zafrani, are where it gets its name. The botanical name of the plant is Trachyspermum ammi. The seeds’ colour is brownish-green, and they taste bitter and smell strongly.


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There are numerous cuisines that employ the spice ajwain. It can be found in Middle Eastern, Mexican, and Indian dishes. Its flavour is sweet and nutty, making it ideal for combining with meats, poultry, and vegetables. Lentils, legumes like dal or chickpeas, and vegetables like peas or potatoes are frequently serve with ajwain. When you want to give a dish more flavour without adding too much salt or fat, you may also add it to soups or stews.


Facts about Ajwain

Common Name  caraway

Botanical Name  Trachyspermum ammi

Kingdom    Plantae

Clade          Tracheophytes

Family        Apiaceae

Height        12 inches

Native        Indian, Mexican, and Middle Eastern

Benefits      Health benefits


How to Grow Ajwain 

From Cuttings

The best way to cultivate ajwain is by stem cutting.

Cut a mature plant’s tip or branch that is 5–6 inches long.

The clipped plant should have several nodes. After immersing it in a rooting hormone, plant it several inches deep in garden soil or in a container.

Place it in a shaded area and give it plenty of water.


From Seeds

The harvests from the spring plantings will have summer flowers, while the harvests from the fall plantings will have spring flowers.

Sow the seeds several inches deep.

Plants can be cultivate in containers with potting soil that has been blend and misted frequently or in a garden with well-amended soil.

Provide the container with some shade. The seeds need seven to ten days to sprout.


Maintenance Ajwain

  • The ajwain plant’s leaves are naturally jade green, but when exposed to insufficient sunshine, they turn dark green. This houseplant will thrive in windows with a west or south orientation.
  • When the soil is just a little bit moist but not waterlogged, water it in the early morning or late evening.
  • When growing in the garden, if the soil is loose, well-drained, and well-aerated, add compost or organic waste to it. For pots, potting soil is appropriate.
  • Select a pot with at least one drainage hole at the bottom that is at least 12-inches deep and broad so that extra water may drain from it.


Advantages of Ajwain

India has employed ajwain, a herb, since the time of the Vedic civilization. It functions as an analgesic, antipyretic, and anti-inflammatory. Ajwain leaves are dried and used to make a variety of pastes and ointments. Ajwain relieves pain and swelling brought on by bodily inflammation.

Numerous chronic conditions, such as arthritis, gout, fever, indigestion, headache, sinusitis, stomach ache, toothache, and back pain, can be successfully treate with ajwain. Additionally, it aids in the relief of bladder spasms and menstrual cramps.

It is efficient at easing the symptoms of bronchitis and asthma while lessening the coughing and wheezing brought on by these disorders. If taken frequently, ajwain can also aid in lowering the risk of acquiring cancer

Ajwain is most frequently use to relieve indigestion and upset stomach. If you have indigestion or acidity, it can help you feel better by lowering the inflammation that the digestive tract causes. Ajwain is a crucial component of any diet plan because it has been prove to enhance appetite.

Advantages of Ajwain

By enhancing food digestion and absorption, ajwain additionally aids in the reduction of fever, nausea, and vomiting. This aids in lessening these illnesses’ effects.

Ajwain is reputed to be effective in the treatment of lung infections and tuberculosis. This is due to the fact that it includes thymol, which aids in the death of microorganisms within the body. Therefore, they cannot hurt you in any way. Thyme oil, sometimes referred to as thymol, is the primary component that gives Ajwain its ability to combat tuberculosis.

Additionally, ajwain possesses antibacterial qualities that guard against food poisoning. By eliminating hazardous microorganisms before they can establish damaging colonies, this spice slows the growth of bacteria in meals including meat, fish, and vegetables.

Eating ajwain seeds can help alleviate diarrhoea or dysentery. Boil a few ajwain seeds in a glass of water. You can cool this combination and eat it to relieve diarrhoea.

Side effects of Ajwain

When used sparingly, ajwain seeds are not dangerous. However, individuals with problems like diverticulitis (a disease of the lining of the digestive tract), ulcerative colitis (an inflammatory bowel disease), or liver disorders may have certain negative effects from consuming ajwain in excess.

Ajwain seeds can aggravate pre-existing peptic ulcers because they stimulate gastric secretions. A doctor needs to be consulte if this impact is noticed.

As a result of consuming too much ajwain, some people may also have nausea, skin rashes, vomiting, allergies, and headaches.


Ajwain: Precautions that should be taken include:

The following things need to be taken into account when using ajwain seeds:

  • It shouldn’t be consume if you have a liver condition or a stomach ulcer.
  • Ajwain seeds cannot be kept in storage forever.
  • Ajwain seeds must be kept in an airtight container in a cool, dry place.
  • Keep them out of direct sunshine and moisture.



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