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  • Active enzymes in ajwain improve the flow of stomach acids, which can help to relieve indigestion, bloating, and gas. The plant can also help to treat peptic ulcers as well as sores in the esophagus, stomach, and intestines.

Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway, omam podi, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants.

Preparation Information: The best way to use ajwain seeds is to briefly fry them in fat or even dry roast the seeds before adding them to a dish. In Indian cuisine, ajwain seeds are added during the tadka or tempering process of cooking. Tadka means frying whole seeds in hot oil so that the oil incorporates the flavors of the spices.

Nutritional Facts: Portion Size 100g Amount Per Protein Calories 238 % Daily Value Total Fat g N/A Saturated Fat 0.6g 3% Total Carbohydrate 48g 17% Dietary Fiber 48g 171% Sugar 0g Proteing N/A Calcium 667mg 51% Iron 16mg 89% Potasium 1333mg 28% The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day are used for general nutrition advice.

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