Ajwain((கற்பூரவள்ளி, ஓமவல்லி) leaves are not very widely known for its culinary uses. Ajwain leaves can be used to remedy cold and cough at home.Ajwain leaves are used to make pakoras, chutneys and juices
Ajwain, or carom seeds, are very common in Indian households. It is also revered in Ayurveda for its numerous health benefits. But not a lot of people know about ajwain leaves. Although these leaves come from different plant as the true ajwain plant, the succulent leaves are still known as ajwain leaves in the Indian subcontinent.
The leaves of this plant are the real stars. They are bright green in colour and are broad and pulpy. They have a layer of very fine and soft hair on top of them.
The reason these leaves are known as ajwain leaves, despite being a part of a completely different plant, is that they have a smell that is similar to that of carom seeds. I
Ajwain Leaves Can Be Put To The Following Uses:
To Cure Cold And Cough:
Ajwain leaves can be boiled with water and made into a warm concoction to remedy persistent cold and cough. If you have a pesky cold and cough, take some 10 or 12 ajwain leaves, clean them with water and then add them to a glass of water and put it to boil on a low flame. Allow the decoction to boil, until the water is reduced to about three-fourths of its original quantity. Take it off the heat, allow it to cool down a bit and then drink it for relief from cold and cough. Add a little honey to it, if you like.