Ajwain is traditionally associated with activating digestive juices, which assist in breaking down food after meals.
Rich or oily foods are often paired with ajwain, as it is known to make digestion feel lighter and more manageable.
Regular culinary use of ajwain is linked to smoother movement of food through the digestive tract, reducing post-meal heaviness.
The aromatic compounds in ajwain are believed to limit fermentation in the gut, which may otherwise lead to bloating.
Ajwain is traditionally consumed after eating, reflecting its long-standing role in maintaining digestive comfort.