Vol. 8, Issue 2 (2019)

Author(s):
Amar Shroha, Devender Singh Bidhan, Dipin Chander Yadav and Harish Rohila

Abstract:
Ajwain (Trachyspermum ammi) is an aromatic, grassy and annual medicinal plant belonging to Apiaceae (Umbelliferae) family. It is mostly grown in areas like in Egypt, Iran, Iraq, Pakistan and eastern India. In India mostly it is grown in Rajasthan, Gujarat and Madhya Pradesh. The name Ajwain originated from Sanskrit word Yavanaka or Ajomoda. It is known by various vernacular names such as Bishop’s weed (Sanskrit), Carom or Thyme seed (English name) and Ajowan or Ajwain or Omum (Indian name). Ajwain is highly esteemed as a remedial digestive agent for flatulence, flatulent colic, atonic dyspepsia, diarrhoea and as an antiseptic. The phytochemical studies on Ajwain have revealed the presence of alkaloids, steroids, fixed oils glycosides, tannins, saponin and flavonoids, cumene, thymene, amino-acids and dietary fiber essential oils like thymol, carvacrol, c-terpinene, p-cymene, etc. Thymol, the major phenolic compound present in Ajwain, has been reported to be germicide, antispasmodic and antifungal agent. Oil of Ajwain contains thymol and its specific gravity and odour resembles the volatile oil. The oil contains a liquid hydrocarbon, 1-methyl-4-isopropylbenzol, and another hydrocarbon which is isomeric with oil of turpentine. Ajwain, is reported to have platelet aggregation inhibitory action, antifungal potency and blood pressure lowering action. Ajwain can be promoted as a non-antibiotic growth promoter (NAGP) in broiler industry for producing quality meat without antibiotics in a very cost effective way.