Ajowan seed oleorisins

Ajowan oleoresin represent overall flavor Profile of spices. It comprises of volatile essential oil and non volatile resinous fraction comprising taste components. Oleoresin of ajowan is pale green oily liquid with characteristic aroma and sharp taste attribute. The high content of thymol makes ajowin oleoresin ideal for medicinal uses soluble in oil insoluble in water.

Ajowan seed is a flavored contour of spices. Also known as ajwain, carom seed or thymol seeds, Oleoresin of Ajowan comprises of volatile essential oils and non volatile resinous fraction of taste components. Ajowan seeds can be easily grown with normal vegetation. Typically cultivated in India, mostly North East region, Ajowan belongs to the family of Apiaceae. Ajowan plant is similar to parsley plant. Its fruit pods appear like seeds and are grayish in color with shape like eggs. Ajowan seeds have slight bitter and pungent flavor with pleasing fragrance like thyme. Oleoresin of Ajowan is pale green oily liquid with characteristic aroma.

Ajowan has been traditionally used in India as an antiseptic and aromatic carminative. Native to India, it is also cultivated in Iran, Egypt Pakistan and Afghanistan.

Ajowan is also extensive usage in the making of Unani medicines. Having a bitter taste, it is also a very good digestive and finds application in food preparation. Ajwain oil, Ajwain Terepene oil is exacted by steam distillation of the crushed seeds of Ajowan. The ajwoin oil or ajwain oil is a dark-brown fluid with identifying smell and a warm taste perception. It is mostly used in preparing essential oils for curing of various ailments and finds extensive application in aromatherapy. Completely herbal and highly effective ajwain terrene oil is easily absorbed by the body.

The Oil is extracted by the super critical CO2 Extraction process from the seeds of Ajowan, a plant similar to dill, but smells light thyme. It is historically used in Ayurvedic Medicine and Indian cooking. Ajowan is an ingredient in Indian Curry and the Bengali spice mixture called panch phoron. Seeds can be obtained from Indian food stores. 

Benefit &Uses: The high content of thymol makes Ajowan seeds Oleoresins ideal for medicinal uses. Such combination makes Oleoresins of Ajowan seeds an antiseptic and germicidal.

Oleoresins of Ajowan seeds are traditionally used in curing various digestive problems and help in improvement of appetite. It has numerous medicinal uses.

Also used to get relief from abdominal discomforts, Ajowan seed Oleoresins inhibit development of undesired pathogens. Hence, oleoresin of ajowan is used in treatment of intestinal symbiosis. Ajowan seeds are powerful herbs and oleoresins produced from ajowan seeds are useful in curing of gastrointestinal symptoms.

It is traditionally being used in Ayurvedic medicine to treat Cholera. Further, it has anti-microbial, antispasmodic, antiseptic, carminative, stimulant, germicide and tonic properties and has also been used extensively for isolation of thymol. Further, it is also used in food preparation & medicinal usage.

Spice Oleoresin is widely used for food preparation as a spice. It has antiseptic, germicidal, and digestive property.

It is highly used in India for flavoring and for home made medications from ancient times. It is basically used in stomach ache. It is a perfumery raw material.

The ajowain essential oil is highly valued in spasmodic, carminative and a good stimulant tonic. The oil of ajwain is an almost colorless to brownish liquid with characteristic odor and a sharp hot taste.

It has anti-microbial, antispasmodic, antiseptic, carminative, stimulant, germicide and tonic.

It is anti-infectious, antibacterial, antiviral, anti-fungal, anti-parasitic, antiseptic, anti-nausea, and a tonic.

In India, Ajowan is used to treat the digestive system. It is considered hot oil and a carrier must be used if applying to the skin. In America, Bishops Weed is considered the same plant as Ajowan.

 

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