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1An annual plant ("Trachyspermum ammi") of the parsley family, with feathery leaves and white flowers, native to India.
- ‘Ajowan looks like wild parsley (similar to caraway, celery and cumin seeds).’
- ‘One time oral administration of curcumin, pipeline, coriander, cumin, fenugreek, mustard, asafoetida, ajowan, fennel and onion as a single dose significantly increases bile acid secretion (Table II).’
- ‘Some authors have said that an English name for ajowan is lovage, but this is a mistake, although both plants belong to the same family.’
- ‘In ajowan, the main component of the fruit is lipid in the form of reserve oil (triglyceride).’
- ‘Ajowan seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide.’
- 1.1The aromatic seeds of the ajowan plant, used as a culinary spice.
- ‘One of the most common Indian household preparations is Hingashtak which is a compound powder of fried asafoetida, ginger, pippli long pepper, black pepper, ajowan, cumin seeds nigella seeds and rock salt in equal parts.’
- ‘Bile solids were generally not influenced by these spices given as one-time exposure, except ajowan, curcumin, cumin, onion and asafoetida, which exhibited a stimulatory effect.’
- ‘Ajowan imparts a specific aroma and taste to a wide variety of foods.’
- ‘Reports on the antimicrobial and antioxidant properties of thymol have been reviewed in a previous article, and similar properties have been attributed to extracts of ajowan seeds.’
- ‘In the north they tend to be seasoned with ‘hot’ spices such as ajowan, pepper, and dried chilli flakes to contrast with the more mildly seasoned food which they accompany.’
- ‘Activity of this enzyme was also significantly enhanced by single dose administration of onion, fennel, ajowan, ginger, mint, coriander, asafoetida and cumin (124, 76, 74, 47, 42, 37, 36 and 33%, respectively) (Table IV).’
- ‘Ajowan is used in Indian lentil dishes, but always used sparingly as the flavour is very strong.’
- ‘The spices evaluated included ginger, coriander, cumin, fenugreek, mustard, asafoetida, ajowan, fennel, cinnamon, tamarind, onion, garlic, and mint and the spice principles-curcumin, capsaicin and piperine.’
- 1.2The essential oil of the ajowan plant.
- ‘Novel natural antioxidant for stabilization of edible oil: the ajowan (Carum copticum) extract case.’
- ‘Ajowan oil, a perfumery raw material, is obtained by steam distillation from the seeds.’
From Hindi ajvāyn.
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