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Ajwain (carom seeds)

Also: carom · omam (Tamil) · Trachyspermum ammi

A thyme-like seed used for heavy breads and fried snacks. Its digestive reputation is traditional.

Overall evidence

Evidence level: Traditional use only

Long tradition, but evidence in people is lacking.

Long-standing use in kitchens and home remedies, but little or no reliable research in people.

Ajwain
Photo: Miansari66, via Wikimedia Commons (public-domain)

What it is

Small seeds of Trachyspermum ammi with a sharp, thyme-like aroma, mostly from thymol.

Traditional use

Tradition, not evidence: how cultures use it, not proof that it works.

  • India

    Ajwain goes into parathas, pakora batter and bean dishes. Ajwain water, or seeds chewed with a little salt, is a household remedy for wind and indigestion.

  • Iran and Afghanistan

    The seeds flavour breads and are used in folk medicine for stomach complaints.

What the research says

Each claim graded on its own evidence.

  • Ajwain for indigestion and wind

    Evidence level: Traditional use only

    A pharmacognosy review lists its long traditional use for flatulence and indigestion and reports mainly laboratory findings. We found no good-quality human trials.[1]

In food amounts

A quarter to half a teaspoon per batch of dough or batter.

We describe everyday cooking amounts only, never supplement doses.

Safety

Pregnancy and breastfeeding
We found no good safety research on concentrated ajwain remedies in pregnancy. Cooking amounts are a different matter from remedies; check with your midwife or doctor.
Allergies
Ajwain is in the same family as celery, a recognised food allergen.[2]

If you take regular medicines, are pregnant or breastfeeding, or are cooking for a baby or someone who is unwell, check with a doctor, pharmacist or midwife before using any food or supplement for a health reason.

Sources

  1. [1] Trachyspermum ammi (Bairwa, Sodha, Rajawat) — Pharmacognosy Reviews, 2012
  2. [2] Food allergy — NHS (UK)

Sources were checked when this entry was written. Research changes; if you spot something out of date, please tell us.

Cook with ajwain (carom seeds)

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