India, Jan. 27 -- Ajwain ka paani has been part of Indian home kitchens for generations, especially during winter months when digestion tends to slow down. Prepared with carom seeds soaked or boiled in water, this drink was often the first remedy offered for stomach discomfort, gas, or heaviness after meals. Its simplicity made it easy to prepare at any time of the day.

Ajwain, also known as carom seeds, has been used in Indian cooking and home remedies for centuries. It was commonly added to parathas, snacks, and tempering not just for flavour but for its digestive role. Drinking ajwain-infused water became a natural extension of this practice, especially in colder weather when the body needs extra digestive support.

Ajwain contains co...