Ajwain
Ajwain plant & leaves Ajwain Biological name:Trachyspermum ammi Family:Apiaceae. Other names: ओवा(marathi), Ajwain also known as bishop's weed.Ajwain is small,ovel shaped seeds which is Brown in colour.Ajwain seeds are very common spice ingredient in indian households.It is reserved in Ayurveda for its Numerous health benefits. The seeds of the plant are similar to the fennel seed and cumin seeds. Taste of Ajwain is bitter &pungent,and flavor of Ajwain is similar to oregano.Ajwain contain Thymol. The plants are mainly cultivated in Iran&India. The Ajwain seeds are rarely eaten raw,they are used as dry roasted form.Ajwain seeds are used for developing a subtle &complex Aroma to the spice.In Afghanistan the Ajwain seeds are sprinkled over Bread &baked biscuits. Chemical constituents of Ajwain: Main chemical constituent of Ajwain seeds is Thymol. Hydrostillation of Ajwain seeds yields an essential oils containg Thymol...