Trachyspermum genus contains more than 15 species and is one of the Apiaceae family genera which limited distributed in the Northern Hemisphere, mainly in various Asia regions.

Trachyspermum ammi Linn. Is a highly branched annual herb with heights between 60 and 90 cm. The white actinomorphic flowers. The corolla consists of bilobed, five‐petaled flowers, and five stamens alternate with the petals. The ovary is inferior, and the stigma resembles a bud. Its grayish‐brown oval‐shaped seeds, flattened (approximately 2 mm in length and 1.7 mm in width). Each mericarp exhibits 5 ridges and 6 vittae, usually distinct, featuring five main ridges. This plant has pinnate leaves with a single terminal leaf let and seven pairs of lateral leaflets

The Trachyspermum ammi, “Bishop's weed” in English and “Kammun” in Arabic and “ königskümmel in Germany used as most important traditional medicinal plant as well as spices in cooking and aromatherapy in many regions of the world[1] .  traditionally is widely used for the treatment of various complications include bronchial issues, migraines, constipation, flatulence, dyspepsia, diarrhea, and intestinal worm’s infections[2].

the seeds essential oil consists high amount of thymol that caused for known properties include fungicide, germicide, and antispasmodic activities. Its historical usage in inflammatory conditions and gastrointestinal disorders has led to T. ammi seeds are utilized as important anti‐inflammatory agents. Also, traditionally Trachyspermum ammi have a blood pressure reducing effect[3].

Trachyspermum ammi has a long history of use for a number of culinary and edible uses in been extensively cultivated as a vegetable in the north-ern and

northeastern regions of Asia[3]. Also used as flavoring ingredient and food preservation purposes[4]. Trachyspermum ammi has several classes of natural chemicals including volatile and nonvolatile (coumarins, phenolic glucosides, terpenoids and phthalides) compounds.

Trachyspermum ammi essential oil contains two main categories of compounds include primarily phenols (more than 60 % of contain), and monoterpenes.

High amount of thymol (40-60%) reported from the fruits of this plant, other compounds include γ‐terpinene (20-35%), p‐cymene (20-30 %), and carvacrol (5-10 %) as the predominant components. Minor significant non‐phenolic constituents such as camphene, and myrcene also were reported from ajowan seeds[5].

**This content is for informational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.