Ajwain plant

What is Ajwain? 

The traditional Indian herb ajwain (Trachyspermum ammi), which is also called carom, ajowan, and bishop’s weed, is both a culinary and a medicinal plant. 

Ajwain (Carom)

Introduction:

Growing up in India, we have used the leaves and seeds of Ajwain in our cooking for sure. What reminds me most is when we had a cough, our moms would immediately go to the garden, pick few leaves wash them, add salt and few peppercorns and asked us to chew on it.

The taste of that combination was so good I just loved that home remedy!!!!

Other names for Ajwain leaf include karpooravalli (Tamil), Indian Borage, Indian Coleus, Cuban Oregano, Spanish Thyme, Mexican Mint, Mexican Thyme, False Oregano, Pathar choor (inHindi), Navara (in Malayalam), Panikoora (Kerala), Pan-Ova, and Omavalli.

The leaves have a fresh herbal taste, reminiscent of thyme. You can also use the seeds in cooking, which resemble cumin seeds and have hints of thyme, anise, and oregano. The leaves are best used fresh in vegetable and yogurt dishes, while the seeds can be ground or used whole in curries, sauces, chutneys, and lentils. Some of the traditional medicinal uses for carom herb plants include a variety of digestive issues: upset stomach, gas, diarrhea, and abdominal pain. It has also been used to treat bacterial and fungal infections, for asthma and other respiratory conditions, to reduce coughing, and as a diuretic. 

How  to Grow?

The ajwain plant is very easy to grow and is equally good to look at. You could grow it as a hedge in a small garden as it is quite prolific and fills up really fast, we have to be careful as it can overrun other plants. Most people will not be able to differentiate the ajwain plant from other ornamentals in a garden, so you can actually use it as an ornamental foliage plant and in your food, they make for excellent mouth fresheners!
 

Uses of Ajwain leaves

1. To Cure Cold And Cough:

Ajwain leaves can be boiled with water and made into a warm concoction to remedy persistent cold and cough. If you have a pesky cold and cough, take some 10 or 12 ajwain leaves, clean them with water and then add them to a glass of water and put it to boil on a low flame. Allow the decoction to boil, until the water is reduced to about three-fourths of its original quantity. Take it off the heat, allow it to cool down a bit and then drink it for relief from cold and cough. Add a little honey to it, if you like.

2. To Make Refreshing Green Juices: 

You can add ajwain leaves to any fruit or vegetable juice of your choice to add flavour and nutrition to the drinks. You can add them to any green juice of your choice to make it more palatable and flavourful.

3.To Make Chutneys And Dips:

Ajwain leaves can be sautéed ground and then added to some creamy yogurt to make a delicious and flavourful dip. Alternatively, make some fresh ajwain leaves chutney by throwing it in the grinder with some water and spices of your choice. The chutney can be enjoyed with pakodas, chips, crisps or even with parathas.

4. Use It To Make Pakodas:

 Ajwain leaves can be added to a spiced besan (gram flour) batter and then deep-fried to make delicious and flavourful pakodas, which are known as omavalli bajji. These pakodas can be enjoyed hot with ketchup or any other yogurt dip. 

Hope this post throws some insight on the various aspects of Ajwain and inspires those who 

who read it to grow one!

Material source:

Internet.