Ajwain Seeds (Carum copticum / Trachyspermum ammi): Uses, Dosage, and Medicinal Compounds
Ajwain seeds—also known as carom seeds or bishop’s weed—are widely used in Ayurvedic medicine and South Asian cuisine. Their therapeutic value is largely attributed to their high content of volatile oils, particularly thymol and carvacrol, which confer antimicrobial, digestive, respiratory, and anti-inflammatory effects.
Recommended Dosage for Daily Consumption
Culinary Use (General Wellness)
- ¼–½ teaspoon per day
- Typically consumed as part of cooked food or lightly roasted and chewed after meals
- Considered safe for most healthy adults
Digestive Support
- ½–1 teaspoon daily, taken as:
- Ajwain water (soaked overnight or boiled)
- Dry-roasted seeds chewed after meals
Therapeutic or Medicinal Use
- Up to 1–2 teaspoons per day, divided into doses
- Should be used short-term and preferably under professional guidance
⚠️ Essential oil of ajwain is highly concentrated and should not be used internally without expert supervision.
Key Medicinal Compounds in Ajwain
Ajwain’s pharmacological actions arise from a synergistic combination of volatile oils and phytochemicals:
Primary Active Compounds
- Thymol – Strong antimicrobial, antifungal, antiseptic, antispasmodic, and carminative properties
- Carvacrol – Anti-inflammatory, antioxidant, antimicrobial; supports gut and respiratory health
Other Bioactive Constituents
- p-Cymene – Enhances antimicrobial and anti-inflammatory effects
- γ-Terpinene – Antioxidant activity
- Flavonoids & phenolic acids – Contribute to anti-inflammatory and free-radical-scavenging actions
These compounds explain ajwain’s traditional use for digestion, respiratory congestion, pain, and infections.
Common Culinary Uses of Ajwai
Ajwain is valued in cooking not only for its strong, thyme-like aroma but also for its digestive benefits.
Typical Culinary Applications
- Tempering (Tadka): Seeds are briefly fried in hot oil or ghee to release volatile oils, then added to:
- Lentils (dal)
- Vegetable curries
- Beans and legumes
- Flatbreads: Mixed into dough for parathas, puris, and rotis to improve digestibility
- Fried Snacks: Used in pakoras, kachoris, and savory crackers
- Digestive Chew: Dry-roasted with black salt or fennel and chewed after heavy meals
Cooking ajwain in fat enhances bioavailability and reduces potential gastric irritation.