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ajowan
(redirected from Ajwain)

   Also found in: Encyclopedia, Wikipedia 0.01 sec.
ajowan (ä·jōˑ·wän),
n Latin name:
Trachyspermum ammi; parts used: seeds, oil; uses: in Ayurveda promotes pitta dosha and pacifies vata and kapaha doshas (pungent, bitter, light, dry, sharp), hypotensive, insecticide, molluscicide, antifungal, antibacterial, inhibits hepatitis C virus; seeds: carminative, stimulant, antispasmodic, flatulence, sore throats, bronchitis, decongestant, colds, coughs, influenza, rheumatism; oil: stomach ache, liver tonic, cholera, antiseptic, pain relief; precautions: pregnancy, membrane irritant. Also called
agnivardhana, ajwain, bishop's weed, omum, or
yavanika.
Enlarge picture
Ajowan.


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A host of less-familiar flavorings and spices are moving in from the fringe: harissa (the Tunisian paste of dried red chiles, garlic, cumin, mint, cinnamon, coriander, caraway, salt and olive oil), zhoug or zhug (a Yemen paste of cilantro, green chiles, garlic, cardamom, black pepper and olive oil), chaat masala (a hot-sour spice blend of black salt, green mango powder, cumin, coriander, chiles, asafetida and ajwain, and so much more.
500g besan (aka, chickpea or gram) flour 2 tsp ajwain seeds 1 tsp chilli powder tsp black peppercorns, coarsely ground tsp asafoetida 2 tbsp fresh coriander, finely chopped 1 tomato, skinned, seeded and chopped 1 small onion, grated 250ml water Salt Vegetable oil, for shallow frying Sift the flour into a bowl, then add all the other ingredients except the oil and whisk to a smooth batter.
In the ancient Ayurvedic texts of the Indian subcontinent, herbs and spices such as turmeric, ginger, ajwain (a kind of caraway), pepper, and basil are mentioned as cures for many ills.
 
 
 
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