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Ajwain Seeds, Jwano Dana

Ajwain seeds are small, oval-shaped seeds with a strong, pungent and a peppery taste. It is also known as carom seeds. They are used as a spice in cuisines, adding a distinctive and flavor to curries, snacks. It is benefits for digesation, aiding.
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Flavor and Aroma: Ajwain seeds have a strong, pungent aroma and a slightly bitter, peppery taste. They are often described as having a flavor similar to thyme or oregano but with a more intense and distinctive profile.
Culinary Uses: Ajwain seeds are used as a spice and flavoring agent in various dishes. They are often dry roasted or fried in oil to enhance their flavor before adding them to curries, lentil dishes, pickles, bread, snacks, and savory pastries. Ajwain is a key ingredient in many Indian snacks like pakoras and samosas.
Digestive Benefits: Ajwain seeds are renowned for their digestive properties. They contain an essential oil called thymol, which helps stimulate the secretion of digestive enzymes, thus aiding digestion and relieving flatulence and bloating. Ajwain seeds are often chewed after meals or consumed as a natural remedy for indigestion.
Medicinal Uses: Apart from aiding digestion, ajwain seeds are believed to possess several medicinal properties. They are used in traditional Ayurvedic and Unani medicine systems for their carminative, antiseptic, and antispasmodic properties. Ajwain water, prepared by soaking the seeds in water overnight, is sometimes consumed to alleviate stomach ailments.
Other Uses: Ajwain seeds have also been used traditionally for their antimicrobial and antifungal properties. They may be employed in natural remedies for skin conditions, such as acne or fungal infections.

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