spices

Seeds


Ajowan

Botanical Name:Trachyspermum ammi [L] Sprague. Syn:Carum copticum Heirn Family:Umbelliferae English Name: Bishop`s Weed Indian Names are as follows: Hindi: Ajowan Bengali: Jowan or Joan Gujarati: Yavan Kashmiri: Jawind Kannada: Oma Malayalum: Omum Marathi: Onva Oriya: Juani Urdu: Ajowain Sanskrit: Ajamoda Yavanika Tamil:Omum Telugu: Vamu Ajowan seeds, like other spices, are not viewed nutritionally. They are more known as adjuncts used in small quantities for flavoring numerous foods, as anti-oxidants, as preservatives, or in medicine or for the manufacture of essential oils for ultimate use in perfumery, essences and medicines etc. However, for the purpose of enforcement of quality standards with the ultimate objective of detection of adulteration, information on physico-chemical composition is often sought which in brief, is as follows: Moisture:8.9 per cent Protein:15.4 per cent Fat [ether extract]:18.1 per cent Crude fiber:11.9 per cent Carbohydrates: 38.6 per cent Mineral matter [total ash:7.1 per cent Calcium:1.42 per cent Phosphorus:0.30 per cent IronL:14.6 mg/100g Calorific value…379/100g. Bishop`s weed can be used in a wide variety of food items. It posesses preservative and medicinal properties. In India it is used with pulses, meat and liver. Ground with ginger and salt, it forms a chutney. In the west, it is used for making soups and curries. Bishop`s seed is rich in calcium and iron and is used to enhance digestion. It is an anthelmintic and antiseptic. Bishop`s weed oil is used for treating cholera, stomach pains, diarrhea & indigestion. Steam distillation of crushed seeds yields 2.5 to 4.0 per cent essential oil which is valued considerably in medicine on account of the presence of thymol therein. Ajowan seed is distilled in India, partly in primitive native stills and partly in more modern and large-scale distilleries. Prior to and during World War I, considerable quantities of ajowan seed were exported from India for distillation in Europe and the United States. The oil was for a long time the principal source of thymol. However, since the introduction of synthetic thymol, the distillation of ajowan oil outside India has partially ceased, and the oil has lost its former importance. However, the demand situation is fast changing now with more demand for natural goods than synthetic goods. This changing scenario may put India to advantageous position only if India is in a position to meet the demand. We have necessary resource, since India produces sufficient ajowan. We are only to gear up production of ajowan oil with right quantity of thymol so that we shall be in a position to meet expected global demand. The standard technology is available, so also various schemes. We shall only to plan and implement. Oil of ajowan is an almost colorless to brownish liquid, which has a characteristic odor and a sharp burning taste. On standing, a part of the thymol may separate from the oil in the form of crystals, which is sold in Indian market under the name of `Ajowan ka phul` or `Sat ajowan` and is much valued in medicine, as it has nearly all the properties ascribed to the ajowan seeds. This was used in surgery as an antiseptic and was also found to be of great value in the treatment of hookworm disease. The aqueous solution of thymol is an excellent mouthwash and thymol is a constituent of many toothpastes. Extracts of seeds in 70 per cent and 40 per cent alcohol are toxic to Staphylococci and Escherichiacoli. There are a number of medicinal virtues this spice has and is considered as an important herb in case of Indian systems of medicine. Therefore there is possibility of using this source for planning projects for manufacture of various medicinal preparations. Anisede