A valuable Ayurvedic ingredient Ajwain or bishop's weed is cultivated in black soil particularly along the riverbank throughout India and also Iran, Egypt and Afghanistan. It is a small, erect, annual shrub with soft fine hairs. It has many branches of leafy stems, small feather like leaves, 4 to 12 rays of flower heads, each bearing 6 to 16 flowers. The fruits are minute, egg shaped and grayish. Ajwain is pungent and bitter, spasmodic, germicidal, antiseptic, digestive, antipyretic, expectorant and an extra ordinary tonic. Ajwain seeds consist of moisture, protein, fat, minerals, fiber, carbohydrates, calcium, phosphorus, iron, carotene, thiamin, riboflavin and niacin.
An essential oil of Ajwain/Ajowain/Ajowan is eracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. For a long time this oil was the main source of thymol. Some very valuable Ayurvedic medicines are prepared from Ajwain seeds.
Ajwain seed oil is an uncommon spice except in certain areas of Asia. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic.
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