Home remedy — kitchen traditionHome remedySafety level: Gentle household or food-level use
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.
What it is traditionally used for
A settling sip after a heavy meal.
Ingredients used
Who it may suit
- adults
- teens
Minimum age: 144 months.
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.
Stop and seek medical care if
- Burning stomach pain
- Vomiting
- Black stools
- Pain that spreads to the back or chest
Evidence note
finder. RemedyFinder5Q#digestion