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Spices & |
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| HERBS | |
| SPICES |
Ajwain
:: Allspice ::
Bay Leaf ::
Black Cardamon ::
Green Cardamon ::
Cinnamon ::
Cloves ::
Cumin ::
Cayenne Pepper
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| VEGETABLES |
Spices Classification of Spices List of Spices
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Ajwain is commonly known as bishop's weed and a very effective spice which is used in food as well as genres of medicines.
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.
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.
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.
Seeds
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.