Recent Advances in Ajwain (Trachyspermum ammi L.) Cultivation: A Review

Abstract

Ajwain (Trachyspermum ammi L.), also known as carom seed, belongs to the family Apiaceae, a native from Egypt. It is a popular seed spice crop in India. It is an annual herbaceous plant bearing small egg shaped greyish brown fruits. Seeds contain medicinal values, especially for curing indigestion, stomach pain, and elements concerning the digestive system. Thymol (30-35%), γ-terpinene (23.92%), and p-cymene (22.9%) are the major constituents present in the seeds. The essential oil extracted from Ajwain seeds is being used in minor quantities in perfumery, food flavouring as preservatives, and most extensively in folk medicines, especially for remedies of stomach disorders. Dry and hot fruit fermentation is externally applied on the chest to cure asthma, and a crushed fruit paste is applied for colic pains. Evaluation and characterization of seed spices germplasm is required for their documentation and cataloging crop wise for further use by plant breeders and biotechnologists to improve yields, quality, and resistance against biotic as well as biotic stresses. There is an urgent need to enhance the productivity and quality of the crop by adopting suitable agronomic practices such as population densities per hectare and the nutritional status of the soil. Major research is needed on pesticide residue management to earn better foreign exchange. Recent available advanced research and development have been described in this article.