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Shvoong Home>Medicine & Health>A Series About Spices: 1. Bishop's Weed Review

A Series About Spices: 1. Bishop's Weed

Article Review   by:samsaara     Original Author: Samsaara
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Bishop's weed is a plant that has small fruits and they are regarded, in a wrong way, as seeds. It comes from the same family of plants as parsley (Lat. Apiaceae ).
The plant is mainly cultivated in India, Iran, Egypt, Pakistan and Afghanistan. The seeds are used in different kinds of food and their colour is red with a nuance of grey. They can be chewed and have a hot and bitter taste and a strong aroma, similar to thyme, though more gentle. They are generally added to different types of Indian bread, such as paratha.
The origin of this plant is not certain, it might come from Egypt or other Mediterranean countries, but it is for sure that bishop's weed is currently cultivated mostly in India and Iran. It is called ajvan/ajwan in Hindi and it is mainly used in dishes across Northern India, in Punjab and Gujarat. It goes perfectly well with potatoes and fish, lentils and beans.
Bishop's weed is an important plant in Ayurvedic medicine and it is recommended for digestive disorders.

To Be Continued
Published: November 07, 2007   
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