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Ajwain tea for stomach ache

The small, thyme-scented seeds of ajwain, boiled in water: an Indian household remedy for wind and cramps.

Traditional use

Time
10 minutes
Makes
1 cup
Ajwain

Ajwain is an everyday spice in Indian cooking, fried in ghee or added to dal. In Ayurveda it is considered warming and carminative: Kapoor's handbook of Ayurvedic plants lists it for flatulence, indigestion, colic and intestinal cramps. At home the seeds are briefly boiled in water.

Ingredients

  • ½ tsp ajwain seeds
  • 250 ml water
  • Optional: a pinch of salt or a little honey

Step by step

  1. Lightly crush the seeds.
  2. Bring them to the boil with the water and simmer for 3–5 minutes.
  3. Strain and drink warm, after a meal.

Tips

  • Ajwain is sold in Indian shops, also as carom seeds or ajowan.

Registry

Herbs in this recipe

Read more about effects and safety on each herb’s page.

  • Caution

    Asia · Herb · № 340

    Ajwain

    Trachyspermum ammi

    Traditionally attributed effects: stimulating, carminative, tonic, aromatic, antispasmodic, antiseptic; for flatulence, indigestion, colic, diarrhoea, cholera, intestinal cramps; source of thymol; against worms.

    Ayurveda+1

Cultures and traditions

Where the herbs come from

The herbs in this recipe also appear in these traditions.