Spices >>

Bishop's Weed

Hindi Name: Ajwain

Botanical name
Trachyspermum amoni (L.)

Family name
Sprague Apiaceae

Commercial part
Fruit

Originated in Eastern Mediterranean, maybe Egypt and now being cultivated on massive scale in the regions of Persia and India, the usage of ajwain in cuisine and as an ayurvedic remedy is confined to Central Asia and Northern India. However, in the Arabic world and as a spice mixture of Ethiopia ajwain has some popularity.

The most utilized part of Bishop's Weed is the small, caraway like fruits that have the essential oil (2.5 to 5% in the dried fruits) being dominated by thymol (35 to 60%); a- pinene, p- cymene, limonene and ?- terpinene as its main constituents.

Also known as ajwain, Bishop's Weed is an aromatic spice with a wondrous flavor. Traditionally, India has been one of the most important sources of Bishop's Weed with Rajasthan and Gujarat as the main producing regions. Roasting or frying in combination with potatoes or fish enhances the strong aroma of Bishop's Weed. Legumes (lentils, beans) are however the most important field of application; in India. In South Indian cuisine (which is predominantly vegetarian), tadka (frying in butter or ghee) of preparations are not only applied to dried legumes but also to green vegetables and boiled rice.

Ajwain is much used as a medical plant in ayurvedic medicine (India) to help against diseases of the digestive tract and fewer.

Name in International Languages Latin: Trachy Spermum Ammi Persian: Zinian, Nankhwah Arabic: Kamme Muluki