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Trachyspermum copticum

(Common Name:- Ajwain)

Classification

Trachyspermum copticum

Ajwain is commonly known as bishop's weed and a very effective spice which is used in food as well as genres of medicines.

History

Ajwain is very popular old spice used in different types of cuisines and highly valued for its medicinal uses.

Different genres of medicines such as ayurveda and unani make an extensive use of this spice in medicines.

Traditionally it is chewed raw to aid stomach ache or acidity. It is also added in many dishes to give aromatic and pungent taste.

Plant Description

Its plant has similarity to parsley and its pods are egg shaped, very small in shape sometimes looks like other version of cumin seeds.

It is called omam in southern India and probably originated in Egypt and the eastern Mediterranean area.

Its plant is a small, erect, annual shrub with soft fine hairs. It has many branches of leafy stem which has 4-6 rays of flowers head, each bearing 6-16 flowers.

The fruits are small egg-shaped pods, brown-gray in color.

Cultivation

Being originated in Egypt, now it is cultivated in different parts of world such as India, Iran and Afghanistan.

It is basically cultivated in black soil specifically along the riverbank throughout the India.

Parts Used

Seeds

Constituents

The essential constituents of ajwain are thymol, which constitutes 35-60% of the essential oil. It also contains a-pinene, p-cymene, and limonene and ?- terpinene.

Culinary Uses

Medicinal Uses

Names





Disclaimer: The site does not advice you to take any action, we only provide information based on research done by various people world wide. One should consult their doctor, physician or an expert before taking any action or herbal/natural remedy mentioned on this website.


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