Trachyspermum ammi

For other uses, see Bishop's weed (disambiguation).

Trachyspermum ammi
Flowers of Trachyspermum ammi
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Apiales
Family:	Apiaceae
Genus:	Trachyspermum
Species:	T. ammi
Binomial name
Trachyspermum ammi Sprague
Synonyms[1][2]
Ammi copticum L. Carum copticum (L.) Link Trachyspermum copticum Link

Trachyspermum ammi, commonly known as ajowan,^[1] bishop's weed,^[1] ajwain, ajowan caraway, carom seeds, or thymol seeds, is a plant of India and the Near East whose seeds are used as a spice.^[3]

Characteristics

The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called seeds; they are egg-shaped and grayish in colour.

Ajwain is often confused with lovage seed; even some dictionaries mistakenly state ajwain comes from the lovage plant.^{[citation needed]}

Ajwain seeds

Flavour and aroma

Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". Among other things, it is used for making a type of parantha, called ajwain ka parantha.

History

Ajwain originated in the Middle East, possibly in Egypt and the Indian subcontinent, but also in Iran and Afghanistan. It is sometimes used as an ingredient in berbere, a spice mixture favored in Eritrea and Ethiopia.

In India, the major ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production.

Uses

Medicinal uses

It is also traditionally known as a digestive aid, a relief for abdominal discomfort due to indigestion and an antiseptic. In southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume it relieves colic in babies, and for children it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In India, it is often added to heavy fried dishes to aid digestion.^{[citation needed]}

A study conducted using the essential oil suggests that it has some use in the treatment of intestinal dysbiosis. Its benefit comes from being able to inhibit the growth of undesired pathogens while not adversely affecting the beneficial flora. ^[4]

References

1. ^ ^{a b c} USDA GRIN entry
2. ^ [1] ITIS entry for Trachyspermum ammi
3. ^ Davidson, Alan, and Tom Jaine. The Oxford companion to food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 08, 2010, from ouCbL2AC&lpg=PA805&dq=baumkuchen&pg=PA9#v=onepage&q&f=false
4. ^ Hawrelak JA, Cattley T, Myers SP. 'Essential oils in the treatment of intestinal dysbiosis: A preliminary in vitro study.' Altern Med Rev. 2009 Dec;14(4):380-4.

External links

• Ajwain from The Encyclopedia of Spices
• Ajwain page from Gernot Katzer's Spice Pages
• Essential oils in the treatment of intestinal dysbiosis: A preliminary in vitro study.

Further reading

Hill, Tony. (2004) "Ajwain" in The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen. Wiley. p. 21-23. ISBN 978-0471214236.