Ajowan

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DC Field	Value	Language
dc.contributor.author	Zachariah, T John	-
dc.date.accessioned	2018-11-09T09:14:14Z	-
dc.date.available	2018-11-09T09:14:14Z	-
dc.date.issued	2008	-
dc.identifier.citation	Chemistry of Spices pp. 312-318	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1837	-
dc.description.abstract	Ajowan, or bishop’s weed (Trachyspermum ammi L. Sprague ex. Turill, syn. T. copticum Linn and Carum copticum Hiern), belonging to the family Apiaceae, is an important seed spice. It is used as a spice in certain areas of Asia only. It is a small seed-like fruit, egg-shaped and greyish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds, or bishop’s weed seeds. It is found mostly in Indian cooking, where it is also known as bishop’s weed or carom. It is particularly suited to the delicate vegetarian cuisine from the state of Gujarat. Table 16.1 illustrates the export of ajowan to various countries from India. Pakistan and Saudi Arabia are the leading importers (Malhotra and Vijay, 2004).	en_US
dc.language.iso	en	en_US
dc.subject	Ajowan	en_US
dc.subject	Trachyspermum ammi	en_US
dc.title	Ajowan	en_US
dc.type	Book chapter	en_US
Appears in Collections:	CROP PRODUCTION

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166 Ajowan ( Book Chapter)Zachariah, T.J.2008Chemistry of Spices.pdf		107.05 kB	Adobe PDF	View/Open