Origin: Asalio seeds, also known as Garden Cress seeds, are predominantly grown in the regions of Uttar Pradesh and Madhya Pradesh in India.

Harvest Season: Asalio seeds are typically harvested during the winter months, from November to February.

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

1. Grade A: These seeds are fresh, clean, and have a strong nutty flavor.
2. Grade B: These seeds may have slight impurities but are still suitable for consumption.
3. Grade C: These seeds may have more impurities and may be slightly dull in appearance.

Price Variation: Prices of Asalio seeds generally tend to increase during the months of December and January due to the high demand during the winter season.

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 Asalio seeds can occur through the addition of other similar-looking seeds or the presence of fillers. It is advisable to procure Asalio seeds from reliable suppliers who follow quality control measures to ensure purity.