ajowann.

Brit.

/ˈadʒəʊən/, U.S.

/ˈɑdʒəwən/

Forms: 1700s– ajava, 1800s– ajawain, 1800s– ajouan, 1800s– ajowan, 1800s– ajwain (Indian English), 1800s– ajwan.

Origin: Of multiple origins. Partly a borrowing from Hindi. Partly a borrowing from Latin. Etymons: Hindi ajvāin; Latin ajawain, Latin ajowan.

Etymology: Partly < Hindi ajvāin, ajvān (see below), and partly < scientific Latin ajawain, specific epithet (in Ligusticum ajawain , former name of the plant (J. Fleming 1811; compare quot. 1826)), ajowan, specific epithet (in Ptychotis ajowan , former name of the plant (1828)), both < Hindi ajvāin , ajvān , variants of javānī < Sanskrit yavānī , ultimately < yava barley, grain < the same Indo-European base as ancient Greek ζειά a kind of spelt (see zea n.).

An annual plant native to North Africa and India, Trachyspermum copticum (family Apiaceae ( Umbelliferae)), with feathery leaves and white flowers, cultivated for its aromatic fruit and seeds which are dried and ground to make a culinary spice, and used as the source of an antiseptic oil. Also: the oil, the spice, or the seeds themselves. Frequently attributive.

ΘΚΠ

the world > plants > particular plants > plants and herbs > according to family > Umbelliferae (umbellifers) > [noun] > other umbellifers

hemlocka700

petroselinumOE

parsleya1300

wild parsleya1300

parsnip1538

lovage1548

hartwort1562

meadow parsnip1562

ass-parsley1598

honewort1633

alexanders1637

dead-tongue1688

ajowan1773

Arracacha1823

pepper saxifrage1824

mock bishop-weed1848

pepper-and-salt1861

square parsley1866

ass's parsley1879

1773 T. Percival Ess. Med. & Exper. II. 226 Being himself exceedingly afflicted at times with the windy gout..he made trial of the ajava seed, and found it so very efficacious in expelling the wind.

1826 W. Ainslie Materia Indica I. i. xxiii. 38 It is, however, the same seed which Dr. Fleeming [sic] calls (ajawain) in his ‘Catalogue of Indian Medicinal Plants’.

1841 Penny Cycl. XIX. 107/2 There is also an Indian plant which is everywhere called Ajwain, and celebrated for its aromatic smell, pungent taste, and for its employment both by natives and Europeans for culinary and medicinal purposes.

1862 Madras Q. Jrnl. Med. Sci. 1 Oct. 294 By the natives of India, the Omum or Ajowan is constantly used in all sudden derangements of the primæ viæ, such as vomiting, diarrhœa, colic, flatulence, &c.

1879 New Preparations 15 Mar. 55/2 The thymol of commerce is at present obtained from ajava fruit.

1900 E. Kremers tr. E. Gildemeister & F. R. Hoffmann Volatile Oils 557 The ajowan seeds found in Europe are almost exclusively of Indian source and enter commerce from Bombay.

1917 Times 3 July 7/5 Cultivation trials have been carried out in the Seychelles with the ajowan plant and the mosquito plant as sources of the antiseptic thymol.

1980 Econ. Bot. 34 250 Ajwain is grown as a pure crop on a large scale and mixed with other crops on a small scale.

2007 G. Allen Herbalist in Kitchen vii. 33 Traditionally, spices like ajowan are fried in butterfat (ghee) to release their flavors.

This is a new entry (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	ajowan
释义	ajowann. Brit. /ˈadʒəʊən/, U.S. /ˈɑdʒəwən/ Forms: 1700s– ajava, 1800s– ajawain, 1800s– ajouan, 1800s– ajowan, 1800s– ajwain (Indian English), 1800s– ajwan. Origin: Of multiple origins. Partly a borrowing from Hindi. Partly a borrowing from Latin. Etymons: Hindi ajvāin; Latin ajawain, Latin ajowan. Etymology: Partly < Hindi ajvāin, ajvān (see below), and partly < scientific Latin ajawain, specific epithet (in Ligusticum ajawain , former name of the plant (J. Fleming 1811; compare quot. 1826)), ajowan, specific epithet (in Ptychotis ajowan , former name of the plant (1828)), both < Hindi ajvāin , ajvān , variants of javānī < Sanskrit yavānī , ultimately < yava barley, grain < the same Indo-European base as ancient Greek ζειά a kind of spelt (see zea n.). An annual plant native to North Africa and India, Trachyspermum copticum (family Apiaceae ( Umbelliferae)), with feathery leaves and white flowers, cultivated for its aromatic fruit and seeds which are dried and ground to make a culinary spice, and used as the source of an antiseptic oil. Also: the oil, the spice, or the seeds themselves. Frequently attributive. ΘΚΠ the world > plants > particular plants > plants and herbs > according to family > Umbelliferae (umbellifers) > [noun] > other umbellifers hemlocka700 petroselinumOE parsleya1300 wild parsleya1300 parsnip1538 lovage1548 hartwort1562 meadow parsnip1562 ass-parsley1598 honewort1633 alexanders1637 dead-tongue1688 ajowan1773 Arracacha1823 pepper saxifrage1824 mock bishop-weed1848 pepper-and-salt1861 square parsley1866 ass's parsley1879 1773 T. Percival Ess. Med. & Exper. II. 226 Being himself exceedingly afflicted at times with the windy gout..he made trial of the ajava seed, and found it so very efficacious in expelling the wind. 1826 W. Ainslie Materia Indica I. i. xxiii. 38 It is, however, the same seed which Dr. Fleeming [sic] calls (ajawain) in his ‘Catalogue of Indian Medicinal Plants’. 1841 Penny Cycl. XIX. 107/2 There is also an Indian plant which is everywhere called Ajwain, and celebrated for its aromatic smell, pungent taste, and for its employment both by natives and Europeans for culinary and medicinal purposes. 1862 Madras Q. Jrnl. Med. Sci. 1 Oct. 294 By the natives of India, the Omum or Ajowan is constantly used in all sudden derangements of the primæ viæ, such as vomiting, diarrhœa, colic, flatulence, &c. 1879 New Preparations 15 Mar. 55/2 The thymol of commerce is at present obtained from ajava fruit. 1900 E. Kremers tr. E. Gildemeister & F. R. Hoffmann Volatile Oils 557 The ajowan seeds found in Europe are almost exclusively of Indian source and enter commerce from Bombay. 1917 Times 3 July 7/5 Cultivation trials have been carried out in the Seychelles with the ajowan plant and the mosquito plant as sources of the antiseptic thymol. 1980 Econ. Bot. 34 250 Ajwain is grown as a pure crop on a large scale and mixed with other crops on a small scale. 2007 G. Allen Herbalist in Kitchen vii. 33 Traditionally, spices like ajowan are fried in butterfat (ghee) to release their flavors. This is a new entry (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1773
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