A large herb from southern India, called Indian Thyme and also grown in the Middle East. Ajowan has fine downy leaves and white flowers in umbels. Its seeds are similar to those of cumin, caraway or dill. Traditionally used in Ayurvedic medicine, their distillation produces an essential oil with powerful aromas typical of Mediterranean Thyme.

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The fruits (seeds) of this umbelliferous plant are part of the Ayurvedic repertoire and are also used to flavour dishes in traditional Indian cuisine. Ajowan provides an essential oil whose composition is very similar to that of Thymol Thyme, the two dominant ingredients being identical: thymol and paracymene.

Ajowan essential oil can be used successfully against a large number of bacterial, viral and parasitic infections, more specifically at intestinal, urinary and gynaecological levels. It represents an interesting alternative to cinnamon. Its other interesting specificity is to fight against cutaneous parasites and infectious dermatoses such as erysipelas, also called "infectious cellulitis". The presence of paracymene makes it analgesic.

Similar to strong thyme in terms of biochemistry, except that it is not the same character. A perfect illustration that the definition of an EO does not stop at the statement of molecules. The notion of aromatic identity comes in handy: here we are talking about the seeds of an umbelliferous plant. Ajowan is strong thyme with a special touch of sensitivity. No wonder it is more in tune with the skin.

The following summary is given for information purposes: it is a synthesis of the properties described in recognised aromatherapy books and/or in accordance with ancestral and popular traditions. The properties* presented are taken from the book ‘Aromathérapie Corps et Ame’ by André Bitsas, published by Amyris. It is in no way a medical information or a list of indications.

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