Ajwain, also called carom seeds, is a popular spice in Indian cuisine. The seed is known as a digestive aid with antifungal and anti-inflammatory constituents (1).
The History
The plant grows in arid regions of central Europe, Asian, India, Iran, Iraq, Afghanistan, and Pakistan. Traditional Persian Medicine has been familiar with Ajwain for thousands of years. (2) The seeds of Ajwain (C. copticum) are often added to recipes.
The Research & Science
Traditional applications of Ajwain include for relief of abdominal pain and diarrhea. An animal study found an extract from Ajwain to be as effective as a proton-pump inhibitor in the treatment of peptic ulcers. (2) The research suggested that the antiulcer effect of the plant was possibly due to its antioxidant effect. Another animal study found the seeds to help reduce the transit time of food in the GI tract. (3) What does this effect mean? Food is not stalled, suggesting proper digestion and reducing the likelihood of constipation.
The Benefits
Ajwain seeds are often used as a remedy for indigestion, bloating, and gas. They contain compounds like thymol, which may help relax the gastrointestinal tract's muscles and promote the expulsion of trapped gas, providing relief from discomfort. Through this relief, ajwain is also known to alleviate symptoms of acidity and heartburn. Thymol additional contains antioxidants, which can help protect the gastrointestinal lining from oxidative stress and inflammation. (4)
Sources
1. National Library of Medicine
2. Times of India
4. Animal Study - Nutrition Research
5. Hindawi Assessment of Antioxidant Benefit of Carom
This information is for educational purposes only and should not be taken as medical advice. Please consult a physician before treating any disorder.
