Trachyspermum ammi
From Wikipedia, the free encyclopedia
(Redirected from Ajwain)
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] | |
Trachyspermum ammi, commonly known as ajowan or ajwain,[1] bishop's weed,[1] ajowan caraway, carom seeds, or thymol seeds,or vaamu in Telugu or omam (ஓமம்) in Tamil is a plant of India, Pakistan and the Near East whose seeds are used as aspice.[3]
Contents
[hide]Characteristics[edit]
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.
The 'seed' (i.e., the fruit pod) is often confused with lovage seed; even some dictionaries mistakenly state that comes from the lovage plant. An online search for lovage seeds finds many stores calling their ajwain seeds lovage.[citation needed]
Flavour and aroma[edit]
The raw fruit pod of Trachyspermum ammi 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 fruit pods of Trachyspermum ammi tend to dominate the flavour of a dish.
History[edit]
Trachyspermum ammi 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 producers are the states Rajasthan and Gujarat, with Rajasthan producing about 90% of India's total output.
Uses[edit]
Trachyspermum ammi is traditionally believed to be a digestive aid.[citation needed] In southern parts of India, dry Trachyspermum ammi seeds are powdered and soaked in milk, which is then filtered and fed to babies. People in North India especially find it very effective in stomach pain, when taken in a large spoonful with a pinch of salt and a glass of water. Its very effective when swallowed with warm water. Ajwain is usually added to hard to digest recipes like pakoda, bajji etc.
References[edit]
- ^ a b c USDA GRIN entry
- ^ [1] ITIS entry for Trachyspermum ammi
- ^ 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[dead link]
External links[edit]
- Ajwain from The Encyclopedia of Spices
- Ajwain page from Gernot Katzer's Spice Pages
- Hawrelak, JA; Cattley, T; Myers, SP (2009). "Essential oils in the treatment of intestinal dysbiosis: A preliminary in vitro study". Alternative medicine review : a journal of clinical therapeutic 14 (4): 380–4. PMID 20030464.
No comments:
Post a Comment