Origin: Ajwan seeds, also known as carom seeds or bishop’s weed, are primarily grown in the regions of Gujarat and Rajasthan in India.

Harvest Season: The harvest season for Ajwan seeds in India typically spans from February to April.

Qualities & Grades: Ajwan seeds are available in various qualities and grades. Some commonly found grades include:

1. Green: It is available at the beginning of the harvest season and demands a premium for its fresh appearance..
2. Brown: The seeds turn brown over time as the season progresses

Packing: Both are cleaned to about 99% purity and come packed in JUTE or PP bags in weights of 15kg, 25kg & 50 kg.

Price Variation: Prices of Ajwan seeds usually witness fluctuations throughout the year. However, they tend to increase during the months of April to June due to the higher demand and limited availability of fresh crops.

Characteristics : Ajwan seeds possess several distinct characteristics that contribute to their culinary and medicinal uses. Here are some key characteristics of Ajwan seeds:

1. Flavor: Ajwan seeds have a strong, pungent, and slightly bitter flavor profile. They are known for their aromatic and intense taste, which adds a unique and distinctive flavor to dishes.
2. Aroma: Ajwan seeds have a fragrant aroma with hints of thyme and anise. The seeds release their aroma when crushed or toasted, enhancing the overall sensory experience of the food.
3. Appearance: Ajwan seeds are small, oval-shaped, and ridged. They have a dark brown color with a glossy texture. The seeds are typically used whole or ground, depending on the culinary preparation.
4. Medicinal Properties: Ajwan seeds have been traditionally used in Ayurvedic and traditional medicine for their various health benefits. They are believed to aid digestion, relieve flatulence, and possess antibacterial and anti-inflammatory properties.
5. Digestive Aid: Ajwan seeds are renowned for their digestive properties. They contain essential oils, such as thymol, which stimulate the production of digestive enzymes and help in relieving indigestion and bloating.
6. Culinary Uses: Ajwan seeds are a common ingredient in Indian, Middle Eastern, and North African cuisines. They are often used in spice blends, pickles, curries, bread, and savory snacks. The seeds are added whole or crushed to infuse dishes with their distinct flavor.
7. Preservative Qualities: Ajwan seeds have natural preservative properties due to the presence of thymol and other essential oils. This makes them useful for preserving pickles and extending the shelf life of certain food preparations.
8. Anti-microbial Properties: The essential oils present in Ajwan seeds exhibit antimicrobial properties, which may help inhibit the growth of certain bacteria and fungi.

Adulteration: Adulteration of Ajwan seeds can occur through mixing with inferior quality seeds or adding fillers. To ensure the purity and authenticity of Ajwan seeds, it is recommended to source them from reputable suppliers who follow stringent quality control measures.