|Country of Origin||Made in India|
Ajwain seeds are one of the popular spices commonly feature in Indian and Middle-Eastern cuisine. Botanically, they are the spicy seeds belonging in the family of Apiece (Umbelliferae), in the genus; Trachyspermum. Scientific name: Trachyspermum copticum.
The Trachyspermum copticum (ajwain) is thought to have originated in the Asia minor or Persia regions, from where it spread to the Indian subcontinent. The plant is a small, cool season annual herb, which grows up to two to three feet in height. It features tiny white-petal flowers in umbels that develop into small, oval-shaped seeds that are ready for harvest by the end of winter or early spring.
Ajwain seeds are olive green to brown in color, have similar appearance to cumin or caraway seeds with vertical stripes on their outer surface. However, they can be easily distiguished by thier elliptical shape and tiny size. Their flavor closely resembles that of thyme, since they comprise an essential oil, thymol.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
|Product Name||Ajwain Seeds (Bishop’s )|
|Total Ash||9.5% Max|
|Acid Insoluble Ash||1.75% Max|
|Flavor||Aromatic with a penetrating flavor|
|Salmonella||Absent / 25 Gms|