Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle-Eastern cuisines. Botanically, the spicy seeds belong to the family of apiaceae (umbelliferae), of the genus, Trachyspermum.

Manufactured/Packed for:
KhanaPakana.com
Maspeth. NY 11378

Country Of Origin: Product of USA

Product Weight: 1814 Grams (4 LBS)

Storage Instructions: store the seeds in an airtight container and place in cool dark place away from sunlight, and humidity. Generally, ajwain seeds should be used as early as possible since they lose flavor rather quickly, largely because of evaporation of essential oils.

Package: Plastic Bag

Health Benefits of Ajwain Seeds:

• Ajwain seeds contain many health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound, which gives aromatic fragrances to seeds. It also contains -pinene, cymene, limonene and terpinene.
• The active principles in the ajwain may help increase the digestive function of the intestinal tract by increasing gut juices (gastro-intestinal secretions).
• Thymol, the essential oil obtained from ajwain has local anaesthetic and anti-bacterial and antifungal properties.
• Like caraway, ajowan seeds are rich in fiber, minerals, vitamins, and anti-oxidants.

Culinary uses: Ajwain seeds mainly feature in savory Indian, Pakistani, and Middle-Eastern cooking. In order to keep the fragrance and flavor intact, ajowan seeds generally crushed just before preparing dishes and added to the cooking recipes at final stages. This is because prolonged cooking results in evaporation of essential oils.

• In Punjab province of India and Pakistan, the spice seeds particularly added to make bread known as ajwain paratha.
• Some Indian vegetarian bean/lentil and chicken/fish curries contain this spice and in the Middle-East, it is used to flavor meat and rice dishes.
• The seeds generously used in snacks, spicy biscuits, to flavor drinks, soups, sauces in India and Pakistan.
• They also used in pickling along with fenugreek, mustard seeds, turmeric etc.