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Difference between revisions of "Trachyspermum ammi - Carom, Ajwain, Ajamoda"

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(Uses)
(Uses)
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==Uses==
 
==Uses==
{{Uses|Stomach ache}}, {{Uses|Cold}}, {{Uses|Asthma}}, {{Uses|Diabetes Mellitus}}, {{Uses|Cholera}}, {{Uses|Kidney Stone}}, {{Uses|Weight Loss}}, {{Uses|Gas and Flatulence}}, {{Uses|Acidity and Hyperacidity}}, {{Uses|Culinary Recipes}}, {{Uses|Indigestion}}.
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{{Uses|Stomachache}}, {{Uses|Cold}}, {{Uses|Asthma}}, {{Uses|Diabetes Mellitus}}, {{Uses|Cholera}}, {{Uses|Kidney Stone}}, {{Uses|Weight Loss}}, {{Uses|Gas and Flatulence}}, {{Uses|Acidity and Hyperacidity}}, {{Uses|Culinary Recipes}}, {{Uses|Indigestion}}.
  
 
==Parts Used==
 
==Parts Used==

Revision as of 12:46, 27 March 2019

Ajwain, Trachyspermum ammi
Ajwain, Avanika, bishop's weed

Trachyspermum ammi is an annual herb in the family Apiaceae. It originated in India and Pakistan. Both the leaves and the fruit of the plant are consumed by humans. Ajamod¡ consists of dried, aromatic fruits of Apium leptophyllum (Pers.) F. V. M. ex Benth. (Fam. Umbelliferae); an annual herb cultivated in Andhra Pradesh, Gujarat, Madhya Pradesh and Karnataka; collected by thrashing plants on a mat and dried in shade or in drying sheds.

Uses

Stomachache, Cold, Asthma, Diabetes Mellitus, Cholera, Kidney Stone, Weight Loss, Gas and Flatulence, Acidity and Hyperacidity, Culinary Recipes, Indigestion.

Parts Used

Lovage seed, Caraway-like fruits.

Chemical Composition

The essential oil (2.5 to 5% in the dried fruits) is dominated by thymol (2-isopropyl-5-methylphenol, 35 to 60%); furthermore, α-pinene, p-cymene, limonene and γ-terpinene have been found[1]

Common names

Language Common name
Kannada Oma, Ajavana, Omakki
Hindi Ajmuda, Ajmod
Malayalam Ayamodakum, Omam
Tamil Omam
Telugu omaan, Naranji vamu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Ajamoda
English Ajwain


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Kashaya (Astringent)

Guna

Laghu (Light), Ruksha (Dry), Tikshna (Sharp)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Kapha, Vata

Prabhava

Habit

Herb

Identification

Leaf

Kind Shape Feature
Simple The leaves are rather distant, 2-3-pinnately divided in narrow linear segments

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long white and small 5-20 Flowers are borne in terminal or seemingly-lateral stalked

Fruit

Type Size Mass Appearance Seeds More information
ovoid 7–10 mm The fruits are ovoid, aromatic, greyish brown The mericarps, which are the components of the fruit, are compressed many {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds.

How to plant/cultivate

Requires a moist soil in a sunny position. This species is not frost tolerant[238], but it might be possible to grow it outdoors in Britain as a spring sown annual[3]

Commonly seen growing in areas

Damp ground, Meadows, Borders of forests and fields.

Photo Gallery

References

External Links