Dry roast fennel*, cardamom, and ajwain seeds in a small skillet until fragrant and a few shades darker. It's best to roast them separately because of they each different density and size.
Transfer seeds to a bowl right away and allow them to cool completely.
Place in an airtight spice jar and store in a cool, dry place**.
Chew 1/2 teaspoon after lunch or dinner.
Notes
*Fennel is estrogenic, so if you are on a low-estrogen diet, substitute fennel seeds with coriander seeds.**All spices are at their best when freshly made. It is better if consumed within a couple of months as it will lose its potency with time.