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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.


AJMUD
UMBELLIFERAE
aka Ajowan
(Carum roxburghianum)
No Image Available

CONTAINS: Thymol.

This annual member of the caraway family is native to Asia minor and Africa and are cultivated in Egypt, Iran, Afghanistan, India, Montserrat and the Seychelles. Grown for their aromatic seeds which are used for flavorings, especially in curries. Also used as a preservative for canned foods. The leaves are substituted for parsley. The oil extracted from the seeds and the plant is used as flavoring and for pharmaceutical purposes, although the seeds are more likely to be used for medicinal purposes.

RELATED SPECIES:
AJWAIN (C. copticum syn. Trachyspermum ammi syn Tracyspermym copticum syn Ammi copticum syn Ptychotis ajowan): Native to Asia minor and Africa. Cultivated extensively in Egypt, Iran, Afghanistan, India, Montserrat and the Seychelles. A hairy annual from 1 to 3½ feet in height; leaves are finely divided, feathery. Grown for its seeds which are used as a seasoning in curries and as a preservative in canned foods. The oil from both seeds and plants is used in India as a flavoring (considered sweeter than thyme oil) in cooking and in pharmaceuticals. Medicinally, it is an herb used in Ayurvedic medicine. It is considered warming for cold conditions which debilitate. The seeds were once a commercial source of thymol.



©2000 & 2005 by Ernestina Parziale, CH

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