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1 article for “ajwain seeds”
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Review on the Phytochemical Property and Cellular Toxicity of Ajwain
Abstract: A multitude of herbs and culinary ingredients utilized in Indian cuisine hold significant nutritional value. Among these, ajwain stands out as a widely consumed spice, particularly in India, where it is often added to curries to aid in digestion. Ajwain is obtained from the seeds of the Trachyspermum ammi plant, which is a member of the Apiaceae family. This spice possesses various medicinal properties, including its ability to address gastrointestinal …
Published in Research and Reviews: A Journal of Toxicology · Vol. 13, Issue 1, 2023 · pp. 22–25 Read article