Ajwain-Khurasani Ajwaain-Hyoscyamus Niger – Ajowan

Description

It looks like you’re referring to Ajwain, also known as Carom seeds or Ajowan, which is a common spice in Indian cuisine. The scientific name for the plant is Trachyspermum ammi. Ajwain seeds have a strong, thyme-like flavor and are often used in cooking for their distinctive taste and digestive benefits.

However, you mentioned Khurasani Ajwain and Hyoscyamus Niger, which is a bit different:

• Khurasani Ajwain (often referred to as Ajwain Khurasani or Ajowan Khurasani) is a different variety with similar properties but is more commonly found in certain regions.
• Hyoscyamus Niger is actually a different plant known as Henbane. It is a member of the Solanaceae family, like tomatoes and potatoes, but is toxic and has psychoactive properties. It’s not the same as Ajwain and is not used as a culinary spice.

So, to clarify:

• Ajwain (Trachyspermum ammi): Used as a spice with digestive benefits.
• Khurasani Ajwain: A related variety with similar uses.
• Hyoscyamus Niger: A toxic plant with no culinary use.