Trachyspermum roxburghianum

Trachyspermum roxburghianum is a flowering plant species in the family Apiaceae. It is native to the Indian subcontinent and Southeast Asia, where it is commonly known as Bengal ajowan or Carom seeds. The plant is used in traditional medicine and as a spice in culinary practices.

Description

Trachyspermum roxburghianum is a small, erect, annual herb that grows up to 60-90 cm in height. The plant has a thin, taproot system. The leaves are pinnately divided and the flowers are small and white, arranged in umbels. The fruit of the plant is a small, oval, ridged, and aromatic mericarp.

Distribution and habitat

Trachyspermum roxburghianum is native to the Indian subcontinent and Southeast Asia. It is commonly found in the plains and hilly areas of Bangladesh, India, Nepal, and Pakistan. The plant prefers well-drained, loamy soil and a warm, humid climate.

Uses

Trachyspermum roxburghianum has several uses in traditional medicine and culinary practices. The seeds of the plant, known as carom seeds, are used as a spice in Indian and Nepalese cuisine. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They are used in the preparation of a variety of dishes, including breads, lentils, and snacks.

In traditional medicine, the plant is used to treat a variety of ailments. The seeds are known to have antispasmodic, stimulant, and carminative properties. They are used in the treatment of indigestion, flatulence, and respiratory conditions.

Cultivation

Trachyspermum roxburghianum is cultivated for its seeds. The plant is propagated by seed and requires a well-drained soil and a sunny position. The seeds are harvested when they are fully mature and dried for later use.

See also

• List of culinary herbs and spices
• List of plants used in herbalism

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