Ajwain & Fennel Water
Carom and fennel seeds steeped in warm water and sipped slowly.
Also known as: Carom and fennel water, Ajwain saunf pani
Overview
A quarter teaspoon each of ajwain and fennel seed is steeped in a cup of hot water for five to ten minutes, strained, and sipped warm after a heavy or oily meal.
Traditionally used for: A settling sip after a heavy meal.
What Your Body May Be Signaling
Concern links already associated with this remedy in the Wisdom Jar library.
Occasional gas
Also described as: gas, flatulence, occasional gas, wind
Mild bloating
Also described as: bloating, mild bloating, abdominal fullness
Occasional indigestion
Also described as: indigestion, digestive discomfort, digestive support, digestive wellness
What You Can Try
What May Worsen It / Safety Essentials
Keep to a small culinary pinch of ajwain. Severe or persistent stomach pain, or pain with vomiting, needs urgent medical assessment.
Who should avoid it
- People with stomach ulcers
- People with liver conditions
- Anyone allergic to ajwain or fennel
Medicine interactions
- Blood-thinning medicines
- Stomach-acid medicines
Pregnancy and breastfeeding: Ajwain in more than culinary amounts is avoided in pregnancy; ask your doctor first.
Children: Not recommended for young children in medicinal strength.
When to Seek Medical Advice
- Burning stomach pain
- Vomiting
- Black stools
- Pain that spreads to the back or chest
What does the evidence say?
Traditional use
This entry rests on traditional and household use recorded over generations, not on clinical trials. Treat it as cultural and educational information.