Ajwain is one the ancient herb used in the South Asian region for cooking as well as medicinal purposes. Ajwain is also known as carom seeds, caraway, bishop’s weed or thymol seeds which is grown annually in Pakistan. Ajwain is the fruit of the ajwain herb plant that is olive green to brownish in colour and looks like cumin seed but have the taste and aroma closer to thyme herb. Ajwain has a strong bitter pungent taste and stronger in aroma than thyme. Carom seeds are very rich in nutritional value as it has high content of fibre, antioxidants, mineral and vitamins. It is used for cooking as well as in many home remedies due to its vast medicinal properties as it acts as a great anti-inflammatory effects, helps fight bacteria and fungi along with many other health benefits.book now
Ajwain seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide. Thymol is also used in toothpaste and perfumery. It is used in a steeped liquid form against diarrhea and flatulence. In Asia the seeds are used as a household remedy for indigestion and colic, and used in poultices to relieve asthma and arthritis.
Ganesh Traders is the processor and exporter of Ajwainall around the world.
Ajwain is commonly dry-roasted and crushed before consuming and is used in Indian cuisine in various dishes from beans, vegetables, lentils and even used for making breads and in different doughs. Ajwain’s main pungent flavour comes from thymol which is an essential oil that makes its aroma and taste similar to thyme but is more potent and sharp in carom seeds. Some of the commonly known health benefits of Ajwain includes relief in aches especially tooth, ear and stomach aches, treating common cold, helps relieve acidity and indigestion, lower blood pressure, cleaning wounds, detoxification of the body, prevention in greying hair and lowering cholesterol levels in the body.
Substitute for ajwain
Preparation and Storage
Ajwain is usually ground in mortar and pestle, or crushed by rubbing between hands or fingertips before using. When used whole, for parathas or other breads, lightly bruise the seeds first, to release oils and increase flavour. The seeds can be stored indefinitely if kept from light in airtight containers.
We export Ajwain from Pakistan in Bulk quantities to Srilanka, Bengladesh, India, Nepal and some other asian markets.