Ajwain for Medicinal, Culinary

The ajwain seeds combine the powerful and stimulant qualities of capsicum, bitter property of chiretta and anti spasmodic qualities of asafoetida. An essential oil is eracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. For a long time this oil was the main source of thymol.Some very valuable unani medicines are prepared from ajwain seeds. The oil of ajwain is an almost colourless to brownish liquid with characteristic odour and a sharp hot taste. Ajwain is called omam in the southern part of India. Omam (ajwain) water that is the water distilled from the seeds in an excellent carminative that cures flatulence, indigestion & low appetite. This water is a household medicine not only in south India but also in Srilanka, Malaysia and even in some Arabian countries.