Ajwain is a very common part of India’s kitchen that comes in spices. This herb oil is an important ingredient of Ayurveda that used traditionally from years back. An Ajwain seed, as well as its oil, has a strong aroma and less delicate taste.
Common Name: Trachyspermum
Constituents: Thymol, gamma-terpinene, p-cymene and beta-pinene, and many more.
Blends with: Spicy oils like sage and thyme
Extraction method: From the crushed seeds of ajwain with steam distillation.
It is used in Indian cuisines as a spice.
It is mostly used for making Ayurvedic medicines.
It is used for curing digestive system problems.
It is also used as a flavoring agent in India.
Weight : 0.25 kg
cas : Thymol, gamma-terpinene, p-cymene and beta-pinene and many more.
Extraction Method : From the crushed seeds of ajwain with steam distillation.
Featured : No
Botonical Name : Trachyspermum Copticum
Flash Point : 224°F
Major Constituents : Thymol
Refractive Index : 1.480 to 1.510 @ 20°C
Solubility : Soluble in alcohol and oils. Insoluble in water
Specific Gravity : 0.910 to.930 @ 25°C
Optical Rotation : +0 to +2 @ 20°C