An
erect, glabrous or minutely pubescent, branched annual. The stems are striate;
the leaves are rather distant, 2-3-pinnately divided, the segments linear. The
flowers occur in terminal or seemingly-lateral pedunculate, compound umbels,
white and small; the fruits are ovoid, muricate, aromatic cremocarps, greyish
brown; the mericarps, which are the components of the fruit, are compressed,
with distinct ridges and tubercular surface, 1-seeded.
Ajwain
originated in the Middle East, possibly in Egypt and the Indian Subcontinent,
but also in Iran, Egypt and Afghanistan. In India, the major Ajwain producing
states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's
total production.
It
is traditionally used as a digestive aid, relieves abdominal discomfort due to
indigestion and antiseptic. In southern parts of India dry ajwain seeds are
powdered and soaked in milk, which is then filtered and fed to babies. Many
assume that it relieves colic in babies and for kids it also improves digestion
and appetite. Ajwain can be used as digestive mixture in large animals. In the
northern part of India, Ajwain is often consumed after a heavy meal. It is
commonly offered after dinner parties.
Latin : Trachy
Spermum Ammi Persian : Zinian, Nankhwah Arabic : Kamme Muluki Hindi : Ajwain Bengali : Jowan or Joan Gujarati :
Yavan Kannada : Oma Kashmiri : Jawind Malayalam : Omum Marathi : Onva Oriya :
Juani Punjabi : Ajamoda, Avanika Sanskrit : Ajamoda, Avanika Tamil : Omum
Telugu : Vamu Urdu : Ajowain
