186 Handbook of herbs and spices
Ajowan
Ajowan or bishop’s weed is cultivated for its fruits, which are commonly used as a
spice and medicine. It is used for its characteristic smell and pungent taste in pickles,
certain biscuits, confectionery and beverages. Nagalakshmi et al. (2000) determined
the physicochemical characteristics of ajowan volatile oil. GC-MS profile of ajowan
seed volatile oil indicated the composition as follows: a-pinene (1.48%), b-pinene
(5.45%), b-myrcene (1.40%), a-terpinene (0.09%), p-cymene (19.47%), limonene
(0.48), g-terpinene (30.97%), p-cymene (0.06%), menth-2-en-1-ol (0.13%), linalool
(0.07%), terpinene-4-ol (0.12%), a-terpineol (0.12%) and thymol (39.36%).
They have also reported the variability in the constituents from seeds of different
locations.
Asafoetida
The spice asafoetida is the dried latex (gum oleoresin) exuded from the living
Fig. 11.5 continuedO OO OMeOMeO
OODillapioleSafroleOMeMeOMeOOMeOOMyristicin ElemicinZingiberene ar-curcumeneTurmerone ar-turmerone