Ajwain, Quality Available : A Grade

It is not a very common spice these days and it's role in the world spice trade is limited. It's usage is almost confined to Central Asia and Northern India, especially in Punjab and Gujrat. Seeds are small, ribbed ovoid, grayish-green to purple-red in color that are very small. The taste is largely determined by Thymon in the Essential oil and is hot and bitter. In India ajwain is popular for it's use in breads (paratha), Pakora, Fried Snacks and an enhancement to spice mixes.