Ajwain pacifies Vata and Kapha, and increases Pitta. It adds a pungent and slight bitter taste. It is a powerful cleanser, helps stimulate appetite, enhance digestion and alleviate gas and discomfort in the stomach. It also helps the respiratory system and the kidneys.
Ajwain is commonly added to deep-fried foods in Indian cooking, to help ease of digestion. A pinch added to buttermilk or lassi can promote digestion if taken after lunch. Add a pinch to rice as it is cooking, for aroma and flavour. Can be combined with spices such as turmeric, paprika, cumin, black pepper, fennel and coriander.