Ajwain Seeds
Ajwain Seed
Product Information
• Harvesting:
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Gujarat And Rajasthan.
• Uses: Ajwain (carom) seeds are used for their medicinal qualities as well as their distinct flavor in cooking, particularly in Indian cuisine. They are known to have antimicrobial and antifungal properties, relieve respiratory conditions like colds and coughs, and improve digestion by lowering bloating and acidity. Additionally, ajwain can help control blood pressure and cholesterol levels, relieve toothaches, and promote oral health.
• Key Features:
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Culinary Versatility: A common spice in many cuisines, especially in the Middle East, North Africa, and the Indian subcontinent, is fenugreek.
Indian Cuisine: They are used in tempering (tadka) to add a nutty flavor and are a key ingredient in spice blends like panch phoron. They are also necessary for chutney and pickling.
Global Dishes: Applied to meat dishes, stews, flatbreads, and curries. -
Health Benefits: This is the most well-known and frequently utilized ajwain benefit. It is an effective carminative that relieves indigestion, gas, bloating, and discomfort in the stomach. It is thought to improve digestion by encouraging the secretion of gastric juices. Chewing on a small quantity of ajwain seeds or drinking water infused with ajwain is a popular home remedy for indigestion.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 18-19 Metric Tons
40Ft Container: 26-27 Metric Tons
• Shelf Life
Though many packaged products specify a 6 to 12-month shelf life for optimal flavor and quality, the shelf life of Indian ajwain (carom seeds) varies depending on processing and storage, but generally ranges from 6 months to 2 years for whole, properly stored seeds.
Physical Specifications
About Ajwain Seeds
A popular kitchen staple and an essential part of traditional Indian medicine, Indian ajwain seeds, also called carom seeds, are a highly prized spice in India. They have a distinct flavor and aroma that is essential to many Indian dishes, despite their similarities to other spices.
An in-depth examination of Indian ajwain seeds is provided below:
• Important Features:
1. Strong, pungent, and aromatic aroma and flavor are hallmarks of Indian ajwain seeds. Due to a high concentration of the compound thymol, the taste is hot, slightly bitter, and reminiscent of thyme. They are used sparingly because of their intensity.
2. They are small, oval-shaped seeds with a ridged surface and a grayish-green hue.
3. Form: They are nearly always used in their dried, whole state. Their strong, bitter flavor softens to a more nutty and warm one when they are toasted in a dry pan or fried in hot oil, releasing their entire aroma.
4. Medicinal Properties: Ayurveda, the traditional Indian medical system, incorporates Indian ajwain extensively. It is regarded as a warming spice that aids in balancing the doshas of Kapha and Vata.
• Indian Culinary Uses:
Because of its potent flavor, ajwain is used sparingly in Indian cooking, despite being a versatile spice.
1. Tempering (Tadka): In North Indian and Gujarati cooking, ajwain seeds are frequently used as an ingredient in tadka. They are fried until they splutter in hot oil or ghee, adding their powerful flavor to the fat. This is frequently done before making lentil dishes (dal), veggies, and snacks.
2. Flour-based Dishes: Doughs for bread, crackers, and snacks often contain ajwain. It is an essential component of savory biscuits, mathri, and parathas, where it not only enhances flavor but is also thought to facilitate the digestion of hearty, fried dishes.
3. Fritters and Pakoras: To improve flavor and lessen any sense of heaviness, a pinch of ajwain is frequently added to the batter for fried snacks and fritters (pakoras).
4. Legumes: It is frequently prepared with beans and legumes because it is thought to aid in their digestion and lessen bloating and gas.
• Conventional and Medical Applications:
In India, ajwain is a common home remedy for a number of ailments.
1. Its most well-known application is as a digestive aid. Ajwain ka pani, or ajwain-infused water, is a traditional home remedy for gas, indigestion, and stomach pain. A common remedy for upset stomachs is a small amount of roasted ajwain seeds with a pinch of black salt.
2. Respiratory Health: Ajwain's potent aromatic qualities make it a useful treatment for congestion, colds, and coughs. A traditional remedy for a stuffy nose is to inhale the steam from water infused with ajwain.
3. Lactation: It is thought to have qualities that facilitate lactation and is frequently consumed by new mothers to enhance digestion.
4. Pain Relief: A traditional treatment for joint and muscle pain is a hot compress prepared with ajwain seeds.
To sum up, Indian ajwain seeds are a tiny but potent spice with a powerful personality. They are a vital component of Indian cooking and are prized for their strong digestive and therapeutic properties in addition to their distinct flavor.