Celery Seed Dealers in Maharashtra Nagar, Mumbai (10 products available)

• Certification: FSSAI Certified
• Color: Brown
• Purity: 99.95%
• Feature: Free From Contamination
• Packaging Type: Plastic Packet
• Country of Origin: India
• Moisture: 5-10%

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,

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.   Medicinal 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. Botanical name Family name Commercial part Trachyspermum ammi (L.) Sprague Apiaceae Fruit   Indian Name 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   Name in international languages Latin : Trachy Spermum Ammi Persian : Zinian, Nankhwah Arabic : Kamme Muluki

We offer bishop seeds. Ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound which gives aromatic fragrances to seeds. In addition, they also compose of small amounts of other phyto-chemicals such as pinene, cymene, limonene and terpinene.

Ajwain probably originated in egypt and the eastern mediterranean area. Ajwain has many medicinal uses and is a very old unani medicine. It also has culinary uses especially in india. In the kitchen, ajwain seeds are almost exclusively used in indian cuisine. They are mainly found in pulse dishes such as dal, as well as vegetable dishes and pickles. The sharp flavour of ajwain has the ability to cut through rich flavours and densely spiced foods.

Celery leaf stalks and roots are used around the world as a vegetable. Celery seeds are used as flavoring or spice, either as whole seeds or as celery salt, ground and mixed with salt. It is an important ingredient of Indian and European cuisine.

We are one of the leading suppliers of a wide variety of Ajwain Seed.

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five spices powder, white cardamoms, Green Pepper, Ajwan Seeds

Dill Seed