Ajwain is very aromatic but less subtle in taste. It is slightly bitter, pungent and strong. Even a small amount of ajwain dominates the taste of a dish. In India, ajwain is never used raw, but is either roasted or fried in ghee, which is done to develop a stronger and more prominent aroma.

Health Benfits:

• Ajwain seeds have long been used in traditional ayurvedic and unani medicines for various ailments. Extraction obtained from this spice is sometimes used as carminative in treating flatulence and indigestion.
• Thymol's germicide and antiseptic properties can be employed in the preparation of cough remedies. In India, the seeds decoction often used to ease asthma.
• Ajwain seed oil has the highest percentage of thymol.

Producing area: Gujarat, Andhra Pradesh.

Harvest period: January to March.

Specifications:

• Quality: Machine cleaned / Sortexed
• Origin: India
• Moisture: 10% Max.

Packing:

• Paper bags with inner food-grade poly-liner: 15 kg. & 25 kg.
• Polypropylene ( P.P.) bags with inner food-grade poly-liner: 25 kg. & 50 kg.
• Jute bags with inner food-grade poly-liner: 50 kg.

(We can provide packing as per customer requirements)