A comprehensive review on ajwain (Trachyspermum ammi L.) cultivation practices

Abstract

Ajwain is a commercial seed spice having numerous medicinal properties. The seeds are the economic parts which are an aromatic blend of caraway and cumin. Indian culinary is never complete without the addition of ajwain. The essential oil extracted from ajwain has therapeutic potential due to antimicrobial properties. It is one of the richest sources of thymol and carvacrol, which adds unique aroma and flavor, thus making it as a potential perfumery need. This annual crop is adapted to varied climatic condition and grows luxuriously during rabi season. Its cultivation is seen in wide soil range with sufficient water retaining capacity and adequate drainage. It performs well both under irrigated and rainfed conditions, but rains during seed maturity will result in seed shattering. Ajwain is cultivated as mixed crop, monocrop and is suitable for double cropping. Foliar application of plant growth regulators like GA3, thiourea, NAA has improved growth, flowering and yield in ajwain. Sufficient nutrition, timely weeding and management of pests and disease are necessary for obtaining potential yield. The seeds are harvested when brown and subjected for further processing. The average seed yield is 4-6 q under rain fed and 12-15 kg/ha under irrigated conditions.