Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent but also in Iran, Egypt and Afghanistan. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma.
Ajwain is an indigenous spice used in ayurveda from ancient times. Ajwain is very useful in alleviating pains of the stomach and intestines. Indigestion and infections in the intestines can easily be relieved by ajwain. Chronic bronchitis and asthma can also be cured with the help of ajwain seeds. It is traditionally known as a digestive aid.
Botanical Name: Trachyspermum ammi
Family Name: Umbelliferae