Ajwain

Taxobox
name = Ajwain


image_width = 240px
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
ordo = Apiales
familia = Apiaceae
genus = "Trachyspermum"
species = "T. copticum"
binomial = "Trachyspermum copticum"

:"Ammi majus is known as bishop's weed".:"Ground-elder is also known as bishop's weed".

Ajwain or Ajowan Caraway (botanical name of [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=508159 Trachyspermum copticum] as from the ITIS Standard Report Page) (also known as Ajowan caraway, carom seeds or mistakenly as bishop's weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit 'similar to that' of the Bishop's Weed(Ammi majus) plant, egg-shaped and grayish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or mistakenly as bishop's weed (Ammi majus) seeds (Botanical Synonyms for Ajwain, which are no longer accepted by ITIS are, " [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=508720 Ammi copticum] ", " [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=510307 Carum copticum] ", " [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=522739 Trachyspermum ammi] ").

Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant.Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" (ஓமம்) in Tamil, "ajwana" in Kannada, "ajmo" (અજમો) in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.

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. It tastes like thyme or caraway, only stronger. 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 paratha, called 'ajwain ka paratha'.

History

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

Uses

It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic.

External links

* [http://www.uni-graz.at/~katzer/engl/Trac_amm.html Ajwain page] from Gernot Katzer's Spice Pages
* [http://www.newdirections.com.pt/Oils-Essencial_Oils/c23_24/p221/Ajowan/product_info.html New Directions Nacional Ajowan Essential Oil]
* [http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=508159 Trachyspermum copticum] ITIS Reference for Ajowan Caraway

Recipes

* [http://www.khanakhazana.com/recipes/k_recipe.aspx?id=1039 Ajwain-Murgh]
* [http://www.recipesource.com/ethnic/asia/indian/03/rec0341.html Ajwain-flavored chicken]
* [http://atozfitness.recipezaar.com/13086 Palda]
* [http://atozfitness.recipezaar.com/9711 Fried Bhindi]
* [http://fruitpages.recipezaar.com/24752 Papdi]
* [http://www.recipezaar.com/10056 Jalebi Paratha]
* [http://fruitpages.recipezaar.com/32200 Amritsari Fish]