TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
AJOWAN [2 records]
Record 1 - internal organization data 2009-05-22
Record 1, English
Record 1, Subject field(s)
- Industrial Crops
- Morphology and General Physiology
- Culture of Fruit Trees
Record 1, Main entry term, English
- ajowan
1, record 1, English, ajowan
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- awain 2, record 1, English, awain
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
The fruit of a plant ... used both as a medicine and as a condiment. 2, record 1, English, - ajowan
Record number: 1, Textual support number: 1 OBS
Carum copticum. 2, record 1, English, - ajowan
Record 1, French
Record 1, Domaine(s)
- Culture des plantes industrielles
- Morphologie et physiologie générale
- Arboriculture fruitière
Record 1, Main entry term, French
- ajowan
1, record 1, French, ajowan
correct, proposal, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Cultivo de plantas industriales
- Morfología y fisiología general
- Fruticultura
Record 1, Main entry term, Spanish
- ajowan
1, record 1, Spanish, ajowan
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- ajwain 2, record 1, Spanish, ajwain
correct, masculine noun
- ajwan 3, record 1, Spanish, ajwan
correct, masculine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
El ajowan tiene aroma a tomillo y es un poco picante y ligeramente amargo. Las semillas tienen colores de un color que va del pardo rojizo al pardo. Está estrechamente emparentado con la alcaravea y el comino. El ajowan tiene propiedades medicinales que ayudan a controlar ciertas alteraciones digestivas como la flatulencia, lo que le procura unas afinidades naturales con las legumbres y las féculas. La cocina hindú lo utiliza principalmente para preparar panes, legumbres (sobre todo las lentejas). Es poco utilizado en occidente. 1, record 1, Spanish, - ajowan
Record 2 - internal organization data 1994-03-21
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Spices and Condiments
Record 2, Main entry term, English
- ajowan
1, record 2, English, ajowan
correct, standardized
Record 2, Abbreviations, English
Record 2, Synonyms, English
- Trachyspermum ammi 1, record 2, English, Trachyspermum%20ammi
Latin, standardized
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Nomenclature on spices and condiments: Natural vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma to foods. 1, record 2, English, - ajowan
Record number: 2, Textual support number: 2 OBS
The term applies equally to the product in the whole form or in the ground form. 1, record 2, English, - ajowan
Record number: 2, Textual support number: 3 OBS
Terms standardized by ISO. 2, record 2, English, - ajowan
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Épices et condiments
Record 2, Main entry term, French
- ajowan
1, record 2, French, ajowan
correct, standardized
Record 2, Abbreviations, French
Record 2, Synonyms, French
- Trachyspermum ammi 1, record 2, French, Trachyspermum%20ammi
Latin, standardized
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Nomenclature sur les épices : Produits végétaux ou mélanges de ceux-ci, exempts de matières étrangères, utilisés pour donner de la saveur et de l'arôme et pour assaisonner les aliments. 1, record 2, French, - ajowan
Record number: 2, Textual support number: 2 OBS
Le terme est applicable à la fois au produit entier et au produit en poudre. 1, record 2, French, - ajowan
Record number: 2, Textual support number: 3 OBS
Termes normalisés par l'ISO. 2, record 2, French, - ajowan
Record 2, Spanish
Record 2, Textual support, Spanish
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