Author(s):

LK Sharma, D Agarwal, SN Saxena, Hanwant Kumar, Manish Kumar, JR Verma and B Singh

Abstract: Ajwain with its characteristic aromatic smell and pungent taste is widely used as a spice in curries. Several studies have been carried out in the past validating its antimicrobial, anti-mycobacterial and antiviral properties. Present study was conducted to validating anti-bacterial and anti-fungal properties of methanolic and hexane seed extract of two ajwain genotypes commonly grown in India. The findings indicated significant anti-microbial activity in seed extract. The study showed genotypic variation in anti-microbial effect of both the extracts. Ajwain has potential to be used as a good source of traditional medicine and it provides a noteworthy basis in pharmaceutical biology for the development/formulation of new drugs and future clinical uses.

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