Ajwain is an essential herb used in food and also as a herb! Ajwain Oil is an ancient remedy for many disorders used in India, for centuries. I use Ajwain Oil mixed in my homemade ointments for topical pain relief and steam inhalation therapy for respiratory illnesses.
Properties of Ajwain Oil: Ajwain Oil has insecticidal, antibacterial, antifungal, antioxidant, antimicrobial, anti-inflammatory, anti-filarial, nematicidal, anthelmintic, hypotensive, analgesic, and antitussive properties.
Ajwain seeds contain ethanol and acetone extracts which have antibacterial properties. Furthermore, Ajwain is rich in vitamins, minerals, and phytonutrients, such as carotenoids and flavonoids that give antioxidant protection. Apart from these, ajwain contains alkaloids, terpenoids, glycosides, and various other bioactive compounds.
Ajwain is great for muscle spasms. It contains antispasmodic properties due to the presence of thymol which also makes it a great pain killer. This means, Ajwain is great for treating colic and griping pains, asthma, menstrual cramps, arthritis, and edema.
It is also rich in moisture, protein, carbohydrates, fat, minerals, fiber, calcium, phosphorus, iron, carotene, thiamine, riboflavin, and niacin.
Ajwain has a great taste, as a result it is widely used in East Indian cooking! Not only it adds its pleasant taste to the food it is added, it also makes the fried food easily digested! It is an important ingredient in the popular Indian appetizer Samosa and a variety of fritters ( Pakoras).