Traditional Home Remedy. Ayurvedic Medicine!
Digestive, Cough Reliever. Immunity Booster!
Grown in Natural Farming.
Himalayan Ajwain Seeds
Heirloom Ajwain/Carrom Seeds
Grown by Hill farmers practicing natural farming.
Grown, Picked and Packed with natural farming methods and love
by women farmers.A spice in Indian cuisine. Used in dals, vegetables, pickles, chaat,
salad, chutneys. To be had roasted – 1 tsp mixed with a pinch of black salt directly with water or buttermilk to cure digestion problems.Traditional Remedy for Indigestion, Gas and Colic:
1 tsp each, roasted Ajwain, Jeera, Saunf, Soyaseeds, Dried ginger or paste. Coarsely crush together all ingredients. Add ¼ to ½ tsp black salt, pinch of asafoetida powder. Squeeze a few drops of lemon juice on the mixture and mix everything. Can be stored in a glass or steel container upto 3 days. Take ½ to 1 tsp with little hot water after every meal.
Recipe: Ajwain water ( for cough-cold, indigestion and acidity)
Boil the 1 tsp Ajwain seeds in 1-3 cups water, steep for a while and strain. Consume about 5 – 10 ml, 2-3 times a day for kids. Adults can take a cup thrice a day.
Effective remedy for vomiting, abdominal pain and mouth diseases. Helps relax chronic bronchitis and asthma. Heart Healthy. Moderatelevels of protein, minerals, fibers & calcium. (Yadav et al, 2011) Anti-bacterial,anti-fungal, Anti-inflammatory. Improves air flow to the lungs. Powerful carminative & gas reliever. Helps maintain cholesterol and blood pressure. An effective tonic for women post-delivery, during lactation and for infant colic.
Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.