Ajwain is one of the most common spice used in India. Belonging to the aromatic flowering plant family called Apiaceae, it is frequently used as culinary item as well as an Ayurvedic medicine. From the ancient days itself it is a common practice for Indians to use it as a medicine for all digestion problems. Even though Ajwain originated in India it mostly grows in Iran. Production wise Rajasthan holds 50% of total share in India. Apart from adding great flavor to the food items it has so many health benefits. But if the limit is crossed, it results in unexpected issues, says some health experts. So lets see what are the pros and cons it provides us.
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