Ajwain is called the Bishop’s weed in English; sometimes it is also known as carom seeds or ajwan in English. The botanical names of ajwain are trachyspermum ammi, ptychotis ajowan, carum ajowan or carum capticum. In many parts of India, ajwain is added to the rotis, parathas, salty baked biscuits, etc. The spice is basically a carminative and enhances the taste of all food. In northern India, it is typically taken with buttermilk to form a strong anti-acidic agent.In Indian cooking, Ajwain is used while preparing pulses, vegetables, pickles, etc.

This potent mouth freshener is also an extremely powerful antioxidant, antibacterial, anti-microbial, antiviral, carminative, anti-inflammatory and analgesic spice. That’s a lot of pluses packed into these tiny seeds. There are lots of benefits. First, carom seeds keep our stomach strong and help treat any kind of abdominal discomfort due to indigestion, such as stomach pain, burning sensation, abdominal gas, flatulence, nausea. Yes, ajwain helps in treating a cold; just eat two grams of pan-roasted ajwain seeds every day for about 15 to 20 days. Or you can have ajwain tea. Boil water, add black or green tea, add ajwain, ginger, and elaichi to the concoction. Add milk now and let the mixture boil well for about three minutes. According to ayurvedic experts putting ajwain powder in a thin cloth and smelling this frequently also helps to ward off nasal blockage and flu. This also helps in dealing with respiratory ailments like asthma and bronchitis and provides relief from a migraine headache. Source: Click here