Cold & cough10 min
Ajwain and Jaggery Water for a Wet Winter Cough
Ajwain boiled in water with a small piece of jaggery, sipped warm for a chesty, phlegmy cough on cold days.
What to know about ajwain
Ajwain (carom) seeds are sharp, hot and aromatic. In Indian homes they are roasted, chewed, boiled in water or tied in a warm cloth for gas, heaviness and chest congestion.
Ajwain is warming and is traditionally used to loosen phlegm. A little jaggery makes the drink pleasant. Warm fluids themselves help keep mucus thin.
Ingredients
- ½ tsp ajwain
- A small piece of jaggery
- 1½ cups water
How to prepare
- Boil ajwain in water for five minutes.
- Add jaggery, stir to dissolve and strain.
How to use
- Sip warm twice a day for three to four days.
Helpful habits
- Dry-roast a small batch and keep it in a glass jar for the week.
Precautions
- Skip jaggery if you have diabetes.
- It is heating; use small amounts if you get acidity or mouth ulcers.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Can I use it for dry cough?
- Dry cough usually does better with soothing remedies like honey or mulethi.
Is it safe for kids?
- Older children can have a weaker version; ask a doctor for young children.
Can ajwain be taken every day?
- A pinch with food is normal; medicinal amounts are for a few days.
