Ajwain

Ajwain

Common Name: Ajwain (also known as Bishop’s Weed or Carom Seeds)

Botanical Name

Trachyspermum ammi (L.) Sprague

Family

Apiaceae (Parsley family)

Commercial Part

• Fruit (commonly referred to as seed)

Description

Ajwain is a small, erect, annual herb resembling parsley.

• Plant grows up to 60–90 cm tall
• Leaves are pinnate, resembling those of celery
• Fruits (called seeds) are tiny, grayish-green, ovoid, and ridged
• The seeds have a strong, pungent, thyme-like aroma due to the presence of thymol oil

Climatic Requirements for Cultivation

• Climate: Prefers cool and dry climate
• Temperature: Optimum growth at 15–25°C
• Rainfall: Low to moderate rainfall, irrigation needed in dry regions
• Soil: Grows well in well-drained loamy to black cotton soils
• Sowing Season: Usually October to November in India (rabi crop)

Origin and Distribution

• Native to: Egypt and eastern Mediterranean region
• Now widely cultivated in:
  • India (especially in Rajasthan, Gujarat, Punjab, and Uttar Pradesh)
  • Iran, Pakistan, and parts of Afghanistan

Major Growing Areas in India

• Rajasthan – Nagaur, Ajmer, Barmer
• Gujarat, Madhya Pradesh, Uttar Pradesh, and Punjab

Popular Varieties

• AA-1, AA-93, RA-1
• These are known for high yield, good seed quality, and resistance to powdery mildew

Uses

Culinary:

• Widely used in Indian cooking for tempering (tadka)
• Used in parathas, pakoras, namkeens, and savory snacks
• Acts as a natural preservative in pickles and pulses

Medicinal:

• Seeds have strong carminative, antispasmodic, and digestive properties
• Commonly used in household remedies for indigestion, colic pain, gas, and cough
• Ajwain water is given to infants for colic and is a popular postnatal drink
• Rich in thymol, which has antibacterial and antifungal properties
• Also used in the preparation of ayurvedic formulations

Indian Names of Ajwain

Foreign Names of Ajwain