13. Ajwain (Bishop's Weed)

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch13

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Ajwain (Bishop's Weed), in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch13

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • individual flavors and colorants - Ajwain (Bishop's Weed);
  • colorants, from microbial - and others from entomological sources;
  • biotransformation of molecules, by microorganisms and tiny insects - dynamic tool;
  • Ajwain (“ajowan” outside the US) - known as Bishop's weed;
  • Ajwain, in ayurvedic therapy - as a medicinal product;
  • Ethiopian name, “azmud” - in eastern Mediterranean, and in Egypt;
  • thymol, its principal constituent - flavor resembling thyme;
  • India, major producer of ajwain - used in vegetarian dishes;
  • essential oil, in India - seeds distilled in primitive stills;
  • Ajwain, characteristic phenolic/medicinal flavor - and thymol content


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • References