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Ajowan fruit, SEM
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Ajowan fruit, SEM
Ajowan fruit. Coloured scanning electron micrograph (SEM) of dried fruit of Trachyspermum copticum. Ajowan, also known as ajwain, is a seed-like fruit used as a culinary spice in some Indian dishes. It has a strong thyme-like flavour due to the presence of the essential oil thymol. The plant belongs to the apiaceae family which includes cumin, parsley, carrot, coriander, dill, parsnip, celery and many other important food plants. Magnification: x54 when printed 10 centimetres wide
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Media ID 9194855
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Apiaceae Cooking Cuisine Culinary Dried Dried Fruit Edible Flavour Flavouring Fruit Ingredient Schizocarp Seed Spice Spices Umbellifer Umbelliferae Dry Fruit
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This print showcases the intricate beauty of Ajowan fruit, captured through a scanning electron microscope. The dried fruit of Trachyspermum copticum, commonly known as ajwain or ajowan, is widely used as a culinary spice in Indian cuisine. Its distinct thyme-like flavor can be attributed to the presence of thymol, an essential oil found within. Belonging to the apiaceae family, which includes notable food plants like cumin, parsley, and coriander, Ajowan holds great botanical significance. This image offers a glimpse into its biological structure and highlights its place among other important edible flora. With a magnification of x54 when printed at 10 centimeters wide, this photograph allows us to appreciate the delicate details that make up this unique seed-like fruit. Each tiny schizocarp reveals itself in vibrant colors and textures under the scanning electron microscope. Beyond its visual appeal lies its culinary value – Ajowan serves as both an ingredient and flavoring agent in various dishes. Its dried form makes it easily accessible for use in cooking while preserving its rich aroma and taste. This print from Science Photo Library invites us into the world of botany and gastronomy simultaneously – showcasing nature's wonders alongside our cultural appreciation for diverse flavors and spices.
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