Description:
Ajwain oil is eracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. The oil of ajwain is an almost colourless to brownish liquid with characteristic odour and a sharp hot taste. Ajwain is called omam in the southern part of India.
Common Use:
Ajwain Oil is widely used in food, flavors, cosmetic, pharmaceuticals, tobacco and Perfume industries.
History:
Ajwain also enjoys some popularity in the Arabic world and is found in berbere, a spice mixture of Ethiopia which both shows Indian and Arabic heritage. An valuable unani ingredient Ajwain or bishop\\'s weed is cultivated in black soil particularly along the riverbank throughout India and also Iran, Egypt and Afghanistan. It is a small, erect, annual shrub with soft fine hairs.