Herbal Seeds Dealers in Raigad

• Shelf Life: 1 Year
• Color: Brown
• Form: Seeds
• Packaging Type: Packet
• Processing Type: Raw
• Feature: Good Quality, Longer Shelf Life
• Place of Origin: India

• Certification: FSSAI Certified
• Grade: Food Grade
• Color: Brown
• Packaging Size: 10 Kg, 20 Kg
• Type: Natural
• Moisture: 5-10%
• Place of Origin: India

• Benefits: Here's how Ajwain can be used in simple remedies for treating a variety of ailments: If one is bothered by bad breadth, chewing on a mixture of Ajwain seeds and fennel seeds (Saunf) or Suva seeds can act as an effective mouth freshener. X Etc.

Ajwain is a popular spice throughout India. It used in savory snacks like Farsan. Ajwain seeds are found in most Indian households due to their medicinal properties. Ajwain is considered to be an effective medicine for treating indigestion Ajwain goes well with fish and curries. It has a strong aroma when crushed. Otherwise, the seeds have little aroma. It has hot taste and burning feeling on the tongue. Ajwain is called Omam in the southern part of India. Omam (Ajwain) water that is the water distilled from the seeds in an excellent carminative that cures flatulence, indigestion & low appetite. This water is a household medicine not only in south India but also in Sri Lanka, Malaysia and even in some Arabian countries The part used of the plant is the seeds or fruit. It looks like cumin or caraway seeds, however, it has a bitter taste like thyme only stronger. The seeds are small, gray-green in color and quite peppery when raw, but milder when cooked. Product Specification 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, but is either roasted or fried in ghee, which is done to develop a stronger and more prominent aroma. It is primary used as a digestive aid and ant emetic. Description Ajwain is a close relative of dill, caraway and cumin and belongs to the same family. In India, its also called the bishop's carom or ova and is particularly used in the delicate vegetarian fare from the state of Gujarat and Maharashtra.

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