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Ajwain is an oft-used spice in Indian cuisine. It is used for tempering dishes (tadka) as well as in savories and chapattis. It is used in Afghanistan as a topping to biscuits and bread. Ajwain is rich in vitamins and minerals and antioxidants. It is used in Ayurveda to treat colds, colic, flatulence, indigestion, treats damages caused by oxidative stress, and can help with sunburns.
|Recommended Application||:||Used to flavor a dish at the end of the cooking. Also an important ingredient for herbal medicine.|
|Taste & Aroma||:||They smell almost like thyme as they contain thymol but they are more aromatic and less subtle in taste|
|Cuisine||:||Middle east, Indian and North africa|
|Handling & storage||:||Ajwain can be stored in glass or plastic jar and at a dry place|
|Shelf life||:||2 years|
|Country of origin||:||Asia minor or persia regions|
Ajwain | Ajavaayan | अजवायन | കാശിത്തുമ്പ | வறட்சியான தைம் விதை
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