5276 x 3472 px | 44,7 x 29,4 cm | 17,6 x 11,6 inches | 300dpi
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The fruit of Ammi Copticum syn Carum Ajowan used both as a medicine and as a condiment An oil containing thymol is extracted from it Called also Javanee seed Javanese seed and ajava Ajwain is not very common in our days its usage is almost confined to Central Asia and Northern India For example the Bengali spice mixture panch phoron is sometimes enhanced with ajwain see nigella Ajwain enjoys however some popularity in the Arabic world and is found in berebere a spice mixture of Ethiopia which both shows Indian and Arabic heritage see long pepper The strong aroma is enhanced by roasting or frying and goes well with potatoes or fish Legumes lentils beans are however the most important field of application in India where these vegetables are popular since they provide a source of protein to the many vegetarians they are commonly flavoured with a perfumed butter frequently containing ajwain This seemingly simple preparation is much more sophisticated than sheer heat treatment since most aroma compounds in spices are lipophilic and dissolve much better in fat than in water Thus frying in butter not only enhances the fragrance because of the high temperature but also extracts the flavour to the fat whence it can be dispersed throughout the food efficiently Ajwain is much used as a medical plant in ayurvedic medicine India Mainly it helps against diseases of the digestive tract and fewer In the West thymol is used in medicines against cough and throat irritation
