Ajwain or carrom seeds is a spice commonly found in most Indian kitchens. These little seeds have been traditionally used in Indian cooking and are known to have many health benefits.
Also known as the Bishop’s weed, ajwain seeds can be eaten raw or powdered. It is more widely used as a baghaar, to flavour dal preparations.
These wonder seeds have excellent curative properties which offer great health benefits, particularly for pregnant women.
Benefits of ajwain during pregnancy
- Ajwain provides relief from gas, flatulence and bloating
Hormones and a growing uterus slows down digestion during pregnancy, giving rise to gas, flatulence and bloating. Ajwain seeds possess thymol, which is said to enhance the activity of digestive enzymes and improve gut health. This speeds up the digestive process and provides relief from these conditions.
- Ajwain can cure constipation and regularise bowel movements
Many women have to put up with constipation during pregnancy. Ajwain seeds slow down food transit time in the digestive system.
- Ajwain can strengthen the walls of the uterus
These little seeds are also known to strengthen the walls of the uterus and thus aid in pregnancy.
To ensure a regular intake of ajwain during pregnancy, try our yum ajwain mukhwas recipe
Ingredients
- Ajwain seeds - 50gm
- Dil seeds (shepu) - 25gm
- Saunf seeds (fennel) - 50gm
- Sesame seeds (til) - 50gm
- Cloves (laung) 1pc
- Black salt- 5g
- Lemon juice - juice of one lemon
- Liquorice root (Jeshta madhu) - 50 gm
Method
- Mix the lemon juice with black salt.
- Add all the other mukhwas ingredients to separate bowls.
- Add the lemon juice equally to all the ingredients, mix them well and let them dry.
- Roast all the spices individually.
- Pulse all the ingredients in a blender to form a coarse powder.
- Store in a glass bottle.
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