Poudre de graines de Trachyspermum ammi (Ajowan)

In Ayurveda, Ajwain is known as Yavani or Ugragandha, which means “strong-smelling.” It is traditionally used to support weak digestion, known as Agni-mandya. The seeds have a pungent and bitter taste and are considered light, sharp, and heating in nature. These qualities make Ajwain useful for balancing Vata and Kapha doshas. When used in excess, it may increase Pitta. Traditionally, Ajwain seeds are used as a strong digestive aid. They help reduce bloating, gas, and abdominal pain. In broader traditional practices, Ajwain is also used to help release trapped gas, a function known as Vatanulomaka. It is commonly used for respiratory comfort, especially for cough and asthma, through steam inhalation or warm compresses. Ajwain is also used for oral hygiene because of its antimicrobial nature. As a warming spice, it is valued for supporting metabolism.

The strong aroma and activity of Trachyspermum ammi seeds come mainly from their essential oil content, which ranges from about 2.5 to 5 percent. The most important active compound is thymol. Thymol usually makes up 35 to 60 percent of the total oil. Other major oil components include gamma-terpinene, p-cymene, and beta-pinene. Smaller amounts of carvacrol and limonene are also present. Apart from essential oils, Ajwain seeds contain minerals such as calcium, iron, and phosphorus. They also provide dietary fiber and glycosides. In addition, the seeds contain polyphenols and flavonoids. These compounds support antioxidant and muscle-relaxing effects. The high level of monoterpenes is responsible for the seed’s thyme-like smell and its traditional use in digestive and respiratory support.

Do not use if you have abdominal pain or diarrhea. Consult a healthcare professional before use if you are pregnant, nursing, or taking any medications. Discontinue use if diarrhea or loose stools occur. Do not exceed the recommended dose. Not intended for long-term use.