हिंदी
It has been said by the more experienced members of a family that adding a little bit of ajwain to your salt or the dough for your paratha will help keep stomach disorders at bay. The spicy, aromatic, and flavorful spice also gives deep-fried delicacies like poori, pakora, and tadka in curries and vegetables its own distinctive flavor, which stimulates the appetite.
In Ayurvedic medicine, the plant known as ajwain (also known by its scientific name, Trachyspermum) is regarded as a powerful medicine that helps facilitate weight loss, detoxification, and digestion. Ajwain is beneficial for bringing Vata and Kapha into harmony because it enhances Pitta. The plant possesses a rich phytochemical profile that is made up of a variety of important phytochemicals such as carvone, thymol, limonene, hygroscopic saponin, crystalline flavone, and dillapiole. These phytochemicals are associated with a variety of important therapeutic activities such as anti-bacterial, anti-ulcer, anti-platelet, antioxidant, and anti-inflammatory activities, amongst others.
The following is a list of some of the incredible advantages of using ajwain for weight loss and digestion:
• Ajwain is effective against both bacteria and fungus.
The levels of cholesterol can be lowered by eating ajwain or carom seeds.
• The age-old spice contributes to a reduction in the level of blood pressure
• The use of ajwain can aid in the repair of peptic ulcers and provide relief from indigestion
• Ajwain possesses properties that are anti-inflammatory.
