The spice has good digestive qualities and so is good with vegetable dishes and particularly lentils where they help lessen the flatulent effects of the lentils. Other starchy snacks like aloo chaat, potato balls and bombay mix benefit from a little ajwain as it both gives it a kick and helps with digestion.
The taste is quite pungent, hot and bitter, and they are usually roasted – either dry or in a little ghee which tones them down a bit.
Carom seeds are eaten in such small quantities that it seems a little strange to consider the nutritional benefits, however, for the record, they are rich in calcium, phosphorus and iron.
The medicinal features are of much more interest. The essential oil in carom seeds is about 50% thymol; this is a powerful antibacterial, germicide, fungicide and anti-spasmodic. Thymol is actually used commercially in toothpastes and perfumes.
Carom seeds have a strong flavour which can overpower everything else so they are used principally as a condiment rather than as a main element of a spice mix. They can be roasted and added to a dish like garam masala but beware, even a small quantity will make themselves known. Tadka or chhaunk is where you put some whole spices in a little oil or ghee, fry for a few seconds and use this as a garnish. Ajwain is a common ingredient in this along with cumin seeds and black mustard seeds.
The seed of the plant also restrains 6-O-ß-glucopyranosyloxythymol, a glucoside. Some other chemical research hs reported 69% carvacrol in T. ammi , and a succumb of 25% oleoresin containing 12% volatile oil constituting thymol, γ-terpinene, para-cymene, and a- and ß-pinene. The primary oil constitutes of carvone to about 46%, limonene to about 38%, and dillapiole to about 9%. The essential oil attained by steam distillation process of the fruits of the copticum yielded thymol of 61%, para-cymene of 15%, and γ-terpinene of 12%.
The produce of bishop’s weed capitulates 2-4% of brownish essential oil, with thymol as the chief constituent which is produced from 35% to 60%. It forms crystals easily and is sold in India’s markets as flowers of Ajowan. The non-thymol product IE thymine formed, contains para-cymene, dipentene, a-terpinene, γ-terpinene, a- and ß-pinenes and carvacrol. Small amounts of caphene, myrcene, and a-3-carene have also been found in the plant. Alcoholic extorts of bishop’s weed contain a greatly hygroscopic saponin. From the fruits, a yellow colored, crystalline flavored and a steroid resembling substance has been secluded.
The Bishop’s weed has a wide range of medicinal uses that may be as follows:
Bishop’s Weed which is also known as Goutweed, is one of the most dangerous plants that a gardener can grow in his backyard. A bishop’s weed is a vertical, glabrous or minutely juvenile, pronged annual plant. The stems are straight, the leaves are fairly isolated, 2-3-pinnately separated and the segments are linear. The flowers come about in terminal or seemingly-sideways pedunculate, compound umbels, white and little, the fruits are ovoid, muricate, sweet-smelling cremocarps, grayish brown in color, the mericarps, which are the elements of the fruit, are squashed, with discrete ridges and tubular surface and is one- seeded.
Bishop’s weed plant has emerged to have been a botanically famous plant during the central ages in Europe helping both equally as a pot aromatic plant and as a cure against gout which is why it was popularly named as goutweed. At that point of time, bishop’s weed had a lasting place in basic gardens along with further exceptional plants, but these days it is found appealingly much all over the places in Europe and it is known to be insidious in some parts of North America.
Trachyspermum ammi (L.) Sprague is the scientific botanical name of the plant. In common languages of India as in Hindi it is called as Ajwain; in Bengali it it is called as Jowan or Joan; in Gujarati it is called as Yavan; in Kannada it is called as Oma; in Kashmiri it is called as Jawind; in Malayalam it is called as Omum; in Marathi it is called as Onva; in Oriya it is called as Juani; in Punjabi it is called as Ajamoda, Avanika; in Sanskrit it is called as Ajamoda, Avanika; in Tamil it is called as Omum; in Telugu it is called as Vamu; in Urdu it is called as Ajowain.
The juvenile leaves are characteristically harvested in the spring season and is eaten as salads or, when picked later in the same season, it is cooked like with our favorite green vegetables. The blooms and the small fruits can also be eaten because all mentioned parts are packed with a healthy grouping of vitamins, minerals and protein.The plant is mainly rich in potassium, calcium, zinc, and vitamin A and vitamin C. Bishop’s weed has a preference of wet and shady places. It has a tendency to broaden through its extensive rhizomes, hence it is typically found in colonies of different sizes. One of its familiar German name is Geißfuß or goat’s foot, which seems to precisely describe the exceptional shape of the leaves. Ajwain instigated in the Middle East, maybe in Egypt and the Indian Subcontinent, but also in Egypt, Iran and Afghanistan. In India, the chief Ajwain producing states are Rajasthan and Gujarat, where Rajasthan harvests about 90% of India’s total manufacture.
CULINERY AND OTHER VALUES :
The dried celery fruits are used as spice. Leaves and stalks are used in salads and soups. Also widely used in meat seasonings, flavoring beverages, ice creams and baked products.
NUTRIENT VALUE :
Celery leaves are excellent source of vitamin C and fibre. very good source of folic acid, potassium, and vitamins B1 and B6. Seeds are rich in dietary minerals. Celery seeds have a high content of omega-6 fatty acids
MEDICINAL VALUE :
Medically, celery is used as stimulant and is beneficial in treatment of Asthma and liver diseases.
English : Celery / Carom /Thymol / Bishop’S Weed
Tamil : Ajmada / Asamtavoman / Omum
Malayalam : Ayamodakam / Omum / Vaum
Telugu : Vamu / Omamu
Kannada : Gudda Sompu / Oma / Ajawaana
Hindi : Shalari / Ajmud / Ajmoda / Randhuni / Ajwain
Bengali : Radhuni / Pathuni / Bandhuri / Chanur / Joane / Ajwain
Gujarati : Bodiajmoda / Yavan / Ajamo
Konkani : Celery / Ovey / Vovon
Marathi : Ajmoda / Ovaa
Oriya : Juani
Punjabi : Kernauli / Ajamoda / Avanika
Tulu : Oama
Kashmiri : Jawind
Urudu : Ajowain