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Naturevibe Botanicals Ajwain Seeds, 5lbs | Carom seeds Whole | Non GMO & Gluten Free | Helps in Digestion | 80 ounces
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Naturevibe Botanicals Ajwain Seeds, 5lbs | Carom Features
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Ajwain is and annual herbaceous, 30 -70 cm (1 -2 ft) in height, bearing feathery leaves and red flowers. When the seeds are ripe, they are dried and threshed.
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Ajwain, known as carom seeds in English, is an Asian Spice used for adding flavours to various dishes. These seeds have a bitter-pungent taste which is unique. The benefits of these seeds are not only limited to the aroma and taste but go much beyond that. The goodness of these tiny fruit pods also includes weight loss.
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Chew a spoonful of raw ajwain seeds every day in the morning. Maintain a gap of half an hour between eating ajwain and having your breakfast. If you have these seeds the first thing in the morning, they help your body release digestive juices which can make digestion better.
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This practice can help you lose one to two kilos in a month if followed regularly.Ajwain has a particular affinity to starchy foods like savoury pastries and breads, especially parathas. It is also good with green beans and root vegetables.
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Ingredients : 100% Ajwain Seeds
About Naturevibe Botanicals Ajwain Seeds, 5lbs | Carom
►Ajwain (pronounced aj’o-wen) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin. It is mostly found in Indian cooking, where it is also known as bishop’s weed or carom. ► It is particularly suited to the delicate vegetarian fare found in the state of Gujarat. Ajwain seeds are used as a spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. They are usually sold whole. ►The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a while. Cooking ajowan mellows it somewhat. ►When crushed, they have a strong and distinctive thyme-like fragrance. Ajwain is usually ground in mortar and pestle, or crushed by rubbing between hands or fingertips before using. ►When used whole, for parathas or other breads, lightly bruise the seeds first, to release oils and increase flavor. The seeds can be stored indefinitely if kept from light in airtight containers.
