Ingredient profile
Ajwain
Trachyspermum ammi
Carom seed, a pungent spice traditionally used to support digestive comfort.
- Hindi
- अजवाइन
- Sanskrit
- Yavani
- Family
- Apiaceae
- Part used
- seed
Traditional use
Ajwain, or carom, is a small herb of the carrot family whose tiny, aromatic seeds have a strong, thyme-like flavour.
In Ayurvedic tradition
Ayurveda uses ajwain as a warming digestive spice to support comfort after heavy meals. It is a common ingredient in household digestive remedies.
Ayurvedic properties
- Rasa (taste): Pungent, bitter
- Guna (qualities): Light, dry, sharp
- Virya (potency): Heating
- Vipaka (post-digestive effect): Pungent
- Effect on the doshas: Balances kapha and vata
How it is traditionally taken
Used in cooking, chewed in small amounts, boiled as ajwain water, or included in digestive blends.
Safety notes
Strongly heating; use in small amounts, and seek advice during pregnancy. Use as directed on the product label. This profile is for general education and is not medical advice.
References
- Ayurvedic Pharmacopoeia of India (monograph: Yavani) pharmacopoeia