1. INFORMATION ABOUT AJWAIN
Ajwain is the Hindu name for the small, pungent seed of an herb that tastes similar to thyme, and belongs to the cumin and parsley family. Ajwain is used in Ayurvedic herbalism (a form of alternative medicine in use primarily in the Indian subcontinent) and considered to have warming effects for cold conditions that debilitate, and the boiled seeds were used to cleanse the eyes and cure deafness. An old belief was that Ajwain seeds soaked in lemon juice and dried 7 times before ingested cured impotence; however, there are no scientific studies to support those claims. This herb contains thymol which has antibacterial, anti-fungal, and preservative properties.
About the Plant: How and Where it Grows: Ajwain also known as: Carom, Ajown, Ajwan, Bishop's Weed, Seeds of Bishop's Weed, and Omum. Bishop's Weed is a small erect shrub an has soft, fine feathery leaves. The seeds of the herb are the most important part for they have the medicinal value. Seeds are gray colored, irregular in size, have a characteristic odor and have a hot lingering taste. Ajowan looks like wild parsley, (just like or similar to celery, caraway and cumin seeds) and is native to India. It is grown throughout the Indian country, also in Pakistan, Afghanistan, Iran and Egypt. The striped seeds are used as the spice. Raw Ajwain smells almost exactly like thyme. It contains thymol (an aromatic odor and antiseptic property found especially in thyme oil>, but is more aromatic and less subtle in taste, as well as a bit bitter and pungent. Even a very small amount of raw Ajowan will take over the flavor of a dish. Ajowan grows on all kinds of soil but does well on a soil consisting of easily crumbled or pulverized mixture of clay, silt and sand. It also does well as a dry crop or as one with irrigation. The plant flowers in about two months and the fruits become ready for harvesting when the flower heads turn brown. They are pulled out, dried on mats and the fruits are separated by rubbing with the hands or feet.
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INFORMATION ABOUT AJWAIN

2. Ajwain Uses & Scientific Evidence For Ajwain is useful in treating diarrhea, colic and other bowel problems. It also helps relieve flatulence (gas) and discomfort in the stomach. According to Ayurvedic medicine, Ajwain is a powerful cleanser of the body. This medicinal plant is also good for its antispasmodic, stimulant properties and expelling gas from the stomach or intestines so as to relieve abdominal pain or distension. It is helpful for stimulating the appetite and enhancing digestion. In the West, thymol is used in medicines against cough and throat irritation. It also helps with the kidneys and the respiratory system. A Beedi (cigarette made by rolling seeds in a leaf, used for medicinal smoking) is an effective remedy for bronchial asthma. It is simple, safe and soothing. Traditional healers and Village healers of today, routinely recommend smoking this 'cigarette' for treatment of respiratory conditions. Instant relief is seen most of the time and help is provided when the accumulation of cough is the cause of irritation. Ajwain oil is used most often for circulatory problems and is used as a muscle relaxer. Due to the thymol content, Ajwain can be effective in treating ascarids (roundworm parasites in the human intestine) and hookworms. Externally this herb can be used for warts, or to encourage the flow of blood to the surface. Ajwain is also used as a preservative for canned foods.
Ajwain Dosage Information Ajwain comes in various forms and is an ingredient in many products. For best results, read and follow product label directions. If you have any questions please ask your Doctor/Health Care Professional for more information. This is a tea recipe made with ingredients traditionally used to balance the vata type according to Ayurveda. It was created by Ayurvedic chef Patti Garland. The main ingredient is Ajwan seeds. ¼ teaspoon fresh ginger, grated ¼ teaspoon ground cardamon ¼ teaspoon cinnamon ¼ teaspoon ajwan seeds 1 cup boiling water Mix all ingredients together except for the boiling water. Boil the water and then add it to the herb mixture.  Steep for 5 Minutes. Strain and serve.