Ajowan fruits
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Ajowan fruits
Ajowan fruits. Ajowan, also known as ajwain, is the dried seed-like fruit from the Trachyspermum copticum plant. It is 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
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Media ID 9194883
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Apiaceae Cooking Cuisine Culinary Dried Dried Fruit Edible Flavour Flavouring Fruit Fruit Pod Ingredient Schizocarp Seed Seed Pod Spice Spices Umbellifer Umbelliferae Dry Fruit
EDITORS COMMENTS
This print showcases the vibrant Ajowan fruits, also known as ajwain. Derived from the Trachyspermum copticum plant, these dried seed-like fruits are a popular culinary spice in Indian cuisine. With their distinct thyme-like flavor attributed to the essential oil thymol, they add a delightful twist to various dishes. Belonging to the apiaceae family, which encompasses an array of important food plants like cumin, parsley, and coriander, Ajowan holds its own unique place in botany and gastronomy. Its dried pods are not only visually appealing but also serve as a biological ingredient that enhances flavors and aromas. The intricate details captured in this print highlight the beauty of this botanical wonder. The umbelliferous structure of Ajowan's fruit pod is reminiscent of other members within its family while possessing its own individual characteristics. With its rich history deeply rooted in traditional cooking practices, Ajowan has become an indispensable spice for countless recipes worldwide. Whether used whole or ground into powder form, it imparts a distinctive taste that elevates any dish it graces. This Science Photo Library image beautifully encapsulates the essence of nature's bounty and offers us a glimpse into the fascinating world of culinary botany. It serves as a reminder of how diverse flora can contribute to our daily lives through their edible offerings and flavorful contributions to global cuisines.
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