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Ajwain is a plant with many medicinal properties and health benefits. It is an important crop used both as spice and condiments in most Indian kitchen preparations. Ajwain with its characteristic aromatic smell and pungent taste is widely used as a spice in curries. Its seeds are used in small quantities for numerous purposes like flavoring, as preservatives, and for the manufacture of essential oil. In the Indian system of medicine, T. ammi is administered as a household remedy for stomach disorders, a paste of crushed fruits is applied externally for relieving colic pains, and a dry fomented paste of the fruit is applied on the chest as a common remedy for asthma. Ajwain has also been used to correct auditory weakness and is effective against cough, pleurisy, and dysphonia in the field of respiratory diseases. Keeping in view the adverse effects of synthetic drugs and growing demand for natural products, especially herbs and spices for the treatment of chronic diseases, the following objectives have been framed to assess ajwain seeds for therapeutic potential.
About the author
Prof. B. Andallu schloss ihre Promotion an der Sri Krishnadevaraya University, Anantapur, A.P., Indien, ab. Sie ist ehemalige Leiterin der Abteilung für Lebensmittel- und Ernährungswissenschaften in Anantapur, Andhra Pradesh. Sie erhielt Auszeichnungen und Goldmedaillen auf nationaler und internationaler Ebene, ist Autorin von Büchern und Beiträgen für Bücher, veröffentlichte Rezensionen und Forschungsartikel.
