• Ajwain has a pungent, bitter taste similar to oregano. With such a strong flavor, it often ends up in curries and pickles.
• This Indian herb is highly valued for its dual purpose: as a strong flavor enhancer and as a health enhancer.
• Tiny olive green to brown seeds are commonly used in Indian cuisines – added to masalas, sprinkled on the dough before making roti, baked into bread, and even included in fruits.
• Ajwain is an excellent digestive aid, helping with any abdominal issues, including stomachaches or burning sensations.
• It can also increase one’s appetite.
• The benefits of eating ajwain are plentiful.

It is high in fiber, minerals, vitamins, and antioxidants, and can be eaten raw, or added to water or tea for maximum benefits. Specific benefits include relief from acidity and indigestion; providing relief from ear and toothaches; cleaning wounds; halting hair grazing; repelling mosquitoes; cleansing the skin; and easing pain caused by arthritis.