Herb × Condition

Ajwain for Fever

Sanskrit: Yava-nı-, Yava-nika- , Agnivardhana | Trachyspermum ammi syn. Trachyapermum copticum, Carum copticum/roxburghianum/ajowan, Ptychotis ajowan

How Ajwain helps with Fever according to Ayurveda. Classical references, dosage, preparation methods, and what modern research says.

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Overview

Ajwain is one of the herbs traditionally used in Ayurveda for fever. Deliciously aromatic, ajwain is a wonderful remedy for sluggish digestion and coughs. A truly warming seed.

How Ajwain Helps with Fever

According to Ayurvedic pharmacology, Ajwain has specific properties that make it valuable for addressing fever:

  • Potency (Virya): Heating
  • Post-digestive (Vipaka): Pungent
  • Taste (Rasa): Pungent, bitter
  • Qualities (Guna): Light, dry, penetrating

Ayurvedic Properties

Taste (Rasa)
Pungent, bitter
Quality (Guna)
Light, dry, penetrating
Potency (Virya)
Heating
Post-digestive (Vipaka)
Pungent
Dosha Effect
9.ï3
Key Constituents
Essential oils Thymol, dipentene, camphene, myrcene, limonene Glycosides Fatty acids (Williamson 2002)
Dhatu
Plasma, marrow, nerve
Srotas
Digestive, respiratory, nervous, urinary

Safety & Precautions

Contraindications: It reduces va-ta and kapha due to its hot and; penetrating nature; Q One of its Sanskrit names, agnivardhana, means; ‘strengthening the digestive fire’; Q Acidity; high pitta; during pregnancy

Safety: No drug–herb interactions are known.

Other Herbs for Fever

See all herbs for fever on the Fever page.

Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.