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389. Ajowan.

Botanical name:

389. AJOWAN.—The fruit of Ca'rum ajow'an Bentham and Hooker. Habitat: Southern Asia and Egypt. Ovate, somewhat compressed laterally, about 2 mm. (1/12 in.) long, with a rough, gravish-brown surface; mericarps usually separated, containing six oil-tubes. The large fruits much resemble those of common parsley, but are readily distinguished from them and other small umbelliferae by their odor and very rough surface. Odor thyme-like; taste pungent and aromatic, due to a volatile oil, 5 to 6 per cent., which consists of a terpene, cymene, and the stearopten, thymol. Ajowan is one of the commercial sources of this stearopten. Oil of ajowan, when freshly distilled, is color. less, but soon acquires a slightly yellow tinge. It has an acrid, burning taste. Carminative, stomachic, having the same properties as thymol (see below). Dose: 10 to 30 gr. (0.6 to 0.2 Gm.).


A Manual of Organic Materia Medica and Pharmacognosy, 1917, was written by Lucius E. Sayre, B.S. Ph. M.



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