Top Quality Ajwain Seeds - 1% Admixture, 5% Ash, Light Brownish Color | Non-organic, Machine Dried, 99% Purity, 24 Months Shelf Life

Being a customer centric organization, we are involved in manufacturing, exporting, distributing and supplying of Top Quality Ajwain Seeds in Chennai, Tamil Nadu, India.

The objective of Spice nation is to ensure the preservation of the authenticity and quality of Indian Spices like Ajwain seeds and other spices as well as the establishment of spice nation brand as the most preferred Indian spices supplier amongst international and Indian market.

With the assistance of our cultivators of these plantations and processing Units, "Spice nation" is able to cater to the custom requirements of wholesale and value added seeking buyers of "Ajwain seeds" all around the world.

Description:

An erect, glabrous or minutely pubescent, branched annual. The stems are striate; the leaves are rather distant, 2-3-pinnately divided, the segments linear. The flowers occur in terminal or seemingly-lateral pedunculate, compound umbels, white and small; the fruits are ovoid, muricate, aromatic cremocarps, greyish brown; the mericarps, which are the components of the fruit, are compressed, with distinct ridges and tubercular surface, 1-seeded.

Origin And Distribution:

Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production.

Uses:

It is traditionally used as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and for kids it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In the northern part of India, Ajwain is often consumed after a heavy meal. It is commonly offered after dinner parties.

Indian Name Of Spices:

Hindi : Ajwain Bengali : Jowan or Joan Gujarati : Yavan Kannada : Oma Kashmiri : Jawind Malayalam : Omum Marathi : Onva Oriya : Juani Punjabi : Ajamoda, Avanika Sanskrit : Ajamoda, Avanika Tamil : Omum Telugu : Vamu Urdu : Ajowain

Foreign Name Of Spices:

Latin : Trachy Spermum Ammi Persian
Zinian, Nankhwah Arabic : Kamme Muluki