Ajwain or Bishop’s weed is a herb used in ayurvedic medicines for its carminative properties.
Its pungent taste and aromatic smell has made it a favored spice in preparing pickles, confectionary, curries, biscuits and beverages. It is also used as an effective preservative and anti-oxidant. Crushed Ajwain seeds find utility in pot-pourri and scented powders.

Ajwain relieves dysentery, diarrhea, dyspepsia, colic, dysentery, indigestion and flatulence.

Omum water, the distilled oil in water acts as antispasmodic, relieves flatulence and assists digestion.

Crystals extracted from essential oil called, ‘Ajwain-Kaphool’ relieve stomach aches.

Ajwain clears out deep – seated Ama and revives obstructed and stagnant metabolic functioning. It relieves intestinal spasms and vitalizes Prana.

Ayurvedic uses:

Anti-tumor
Anti-oxidant
Diuretic
Flowering: December-February