Carum copticum(Ajwain)
Carum copticum, commonly known as Ajwain or Ajowan, is an herb native to the Indian subcontinent and the Middle East. It is valued for its culinary and medicinal properties. Ajwain seeds are the most commonly used part of the plant and are known for their pungent and slightly bitter taste. Ajwain seeds are often used in cooking to add flavor to dishes, especially in Indian cuisine. They are a common ingredient in spice blends like garam masala and are used to season various dishes, including bread, curries, and snacks
In addition to its culinary uses, Ajwain has long been valued in traditional practices such as Ayurveda, where it is connected to various applications. Extracts prepared from the seeds or other parts of the plant are often used in diverse ways. Ajwain oil, which comes from the seeds, features prominently in aromatherapy and massage traditions and finds a place in traditional formulations. Moreover, Ajwain extracts are utilized in the food and flavoring industries.
Some of these traditionally recognized aspects include:
- Linked with supporting digestive processes
- Noted for properties that have soothing effects
- Historically valued for antimicrobial qualities
- Sometimes connected with maintaining healthy weight
- Considered in herbal traditions for respiratory comfort
Note:* These are not claims; kindly study and verify before purchase
Liquid Extracts
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Oil Soluble Extracts
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Herbal Extracts
