Carom is an annual herb that has its origins in India. It is also known as Bishop's Weed, Ajowan Caraway. Both the leaves and the fruit ( mistakenly called the seeds) are consumed by human beings.
It is an important spice found in our kitchens, well known for its flavour. It is used for culinary as well as medicinal purposes.
Like the cumin seeds, carom is highly effective in treating stomach disorders such as flatulence, acidity. It is also known for its antispasmodic and carminative properties. My grandmother's kitchen had an amazing array of bottles filled with these spices and also the prepared remedies.
METHOD - For Acidity
Lightly roast the carom seeds. Add equal quantity of sea salt and grind to a fine powder and store in an air tight container.
HOW TO USE - Take 1/4 to 1/2 teaspoon of this, add a little hot water and drink it two to three times a day.
METHOD - For Flatulence
Grind equal quantities of carom seeds and dried ginger with 1/4th quantity of sea salt and store.
HOW TO USE - Take a level teaspoon of this mixture with warm water after your meals when needed.
BENEFITS - Carom seeds contain Thymol that is very effective in giving relief from stomach ailments. It reduces stomach aches considerably and gives relief from heart burn.
NOTE - A poultice of crushed carom can be applied externally on the stomach too. It is a warm spice.#curesathand
For centuries Indian mothers have used simple recipes and folk wisdom to treat common ailments. Today these are still in everyday use, although now they are seen more as stopgap solutions. We call them KAI VAIDHIYAM, which means cures available at hand.
In this collection, I am trying to bring together these old treatments known to my family and friends, before we forget them, and are lost to our children.