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Ajwain (Carom Seeds)- DTE

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Rs45.00

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50 gm = INR 45
100 gm = INR 85

Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle-Eastern cuisines.

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Rs45.00

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Brand: Down to Earth

Health benefits of Ajwain:

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.

Medicinal uses

Ajwain seeds have long been used in traditional ayurvedic and unani medicines for various ailments. Extraction obtained from this spice sometimes used as carminative in treating flatulence and indigestion.

Thymol's germicide and antiseptic properties utilized in many cough remedies. In India, the seeds are used to ease asthma.

Ajwain seed oil has highest percentage of thymol.

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.

They also used in pickling along with fenugreek, mustard seeds, turmeric etc.

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This system, which is governed by strict government standards, requires that products bearing the organic label are made without the use of toxic and persistent pesticides and synthetic nitrogen fertilizers, antibiotics, synthetic hormones, genetic engineering or other excluded practices, sewage sludge, or irradiation.

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Mounting evidence shows that organic foods are rich in nutrients, such as iron, magnesium, and vitamin C, which are critical to maintaining good health.

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