Benefits of Ajwain (Carom Seeds) And Its Side Effects

Ajwain seeds are derived from a herb plant of family Apiaceae. They are oval in shape and are highly aromatic. They vary from slightly green to brown in color. It tastes bitter and pungent, somewhat like oregano.

Ajwain seeds and its oil have a lot of nutritional value, which is as follows; Protein – 17.1%, Fats – 21.8%, Minerals – 7.8%, Fibre – 21.2%, Carbohydrate – 24.6%. It also comprises of calcium, potassium, sodium, phosphorus, thiamine, iron, niacin. Hydrolysis of ajwain seeds yields an essential oil consisting of Thymol, gamma - terpinene, p – cymene as well as 20% trace compounds.( predominantly terpenoids).

Apart from its health beneficial uses, Ajwain serves as a major spice used in the variety of dishes in Indian cuisine. It is used for flavoring pickles, seasoning chicken, and fishes along with other spices. It is also used for making herbal tea. It is used in flavoring snacks, biscuits, sauces and soups. They are also used as mouth fresheners. Ajwain oil is used in various cosmetics and pharmaceuticals.

Ajwain generally do not cause any side effects when consumed in moderate amounts. But over-consumption may lead to several adverse effects, such as; it may cause stomach ulcer and heartburns, leads to dizziness and nausea, increases liver problems, causes heart diseases, it increases the body temperature thus causing several problems during pregnancy, it may also cause photosensitivity.

Ajwain plants are easily grown from the seeds, in well drained loamy soil with a pH ranging between 6.5 – 8.2, under the favourable temperature ranging between 15°C – 25°C. the plant can grow both in partial as well as direct sunlight. Relative humidity should be between 65% - 75%. The umbels are harvested after their maturation and are mainly done during the late winters or early springs. Carom plants are believed to have their origin in Egypt. Now, they are widely cultivated in Iran, India, and Afghanistan.