Digestion10 min
Roasted Ajwain, Saunf and Jeera After-Meal Mix
Equal parts roasted ajwain, fennel and cumin with a little rock salt; half a teaspoon chewed after a heavy meal for gas and fullness.
Using ajwain sensibly at home
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.
This three-seed mix is a home version of many digestive churans. Ajwain is sharp, saunf is sweet and cooling, and jeera is earthy, so together they balance and taste pleasant after rich food.
Ingredients
- 1 tbsp ajwain
- 1 tbsp saunf
- 1 tbsp jeera
- ¼ tsp rock salt
How to prepare
- Dry-roast each seed separately on low heat until fragrant.
- Cool, mix with rock salt and store in a jar.
How to use
- Chew ½ tsp slowly after lunch or dinner.
- Follow with a few sips of warm water.
Helpful habits
- Dry-roast a small batch and keep it in a glass jar for the week.
Precautions
- Skip the salt if you are on a low-salt diet.
- It is heating; use small amounts if you get acidity or mouth ulcers.
- If you take regular medicines or have a long-term condition, check with your doctor first.
Frequently asked questions
Can I grind the mix?
- Yes, a coarse powder works; whole seeds keep longer.
Is it safe for children?
- Older children can have a small pinch; ask a doctor for toddlers.
Can ajwain be taken every day?
- A pinch with food is normal; medicinal amounts are for a few days.
