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• Caraway fruits.
• Names, description and origin.
• Constituents and uses.
• Dill fruits.
• Names, description and origin.
• Constituents and uses.
• Medications.
• Cardamom fruits.
• Names.
• Description and origin.
• Constituents.
• Uses.

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White umbelliferous flowers
Brown fruits
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Caraway fruits
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Caraway fruits

• Carum carvi
• Family Umbelliferae
• Perennial or biennial herb .
• Fruits brown colored with aromatic odor and with
  slightly pungent taste .
• Origin M.S.R

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constituents

• Volatile oil Carvone
• USES
• 1- Condiment.
• 2- Carminative .
• 3-Flavoring agent
• 4-Stomachic.
• 5-Lactogenic.

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Dill
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Dill fruits Fructus Anethi

• Anethum graveolens
• Family Umbelliferae
• Annual small herbaceous plant
• The fruits color brown .
• Odor taste aromatic similar to those of
  Caraway fruits .
• Origin M.S.R

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Chemical constituents

• Volatile oil 3-4 Carvone 60
• Uses
• Carminative given to the infants to relief of
  flatulence.
• Stomachic .

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Drugs
Babic- (mixture) Abic Relief of pains caused by gases .
Dentinox -(syr) DDD Chemipal Decrease winds and griping pains in babies .
Wood Ward Griping water oral solution Promedico Relief of stomach pains and discomfort associated with wind in infants .
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Cardamom fruits
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brownish black
fruits
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Cardamom fruits Fructus Cardamomi

• Elettaria cardamomum
• Family Zingiberaceae

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Description

• Perennial small trees (2-3)m.
• The plant has very large leaves .
• Fruits color pale green to yellow.
• Seeds brownish black .
• Fruits form capsule.
• Taste and odor aromatic .
• Origin India Srilanka

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• Chemical constituents
• 1- Volatile oil a- Terpenyl acetate
• b- Borneol
• c- Cineole
• d- Limonene
• 2- Fixed oil
• 3- Starch

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Uses

1. Flavoring agent .
2. Carminative .
3. Condiment .
4. Anti bacterial activity .
5. Treatment of halitosis .

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