Ajwain

• Ajwain seeds are commonly toasted and added to Indian breads like paratha and naan, providing a distinctive flavor and aroma that enhances the overall eating experience. Toasting helps to bring out the seed's essential oils.- It is often included in spice blends like Panch Phoron, a popular five-spice mix used in Bengali cuisine, adding a pungent and slightly bitter note to vegetable and lentil dishes.- Ajwain can be added to lentil and bean dishes to aid digestion and reduce gas, making it a popular ingredient in Indian vegetarian cooking. Its carminative properties are highly valued. - These seeds are used to flavor savory snacks like mathri and namak para, offering a unique, aromatic twist that complements the other spices and ingredients.- Ajwain is incorporated into various traditional remedies and digestive aids, often consumed after meals to help with bloating and indigestion. It can be chewed directly or infused in hot water for a soothing tea.- The seeds can be lightly crushed and sprinkled over roasted vegetables, such as potatoes or cauliflower, adding a warm, slightly spicy flavor that complements the natural sweetness of the vegetables.

• May aid digestion and reduce bloating
• Could help relieve cough and cold symptoms
• Possesses antibacterial and antifungal properties
• Might help lower blood pressure
• Potentially offers anti-inflammatory benefits
• May assist in managing cholesterol levels

Ajwain seeds should be stored in an airtight container in a cool, dark, and dry place to maintain their flavor and potency. Properly stored, ajwain seeds can last for several years. Avoid storing them near heat sources or in areas with high humidity to prevent them from losing their aroma and becoming clumpy.