Flavorful yet strongly pungent, ajwain seeds are one of the popular spices commonly featuring in Indian and Middle-Eastern cuisine. Botanically, they are the spicy seeds belonging to the family of Apiaceae (Umbelliferae), in the genus; Trachyspermum.

The Trachyspermum copticum (ajwain) is thought to have originated in the Asia minor or Persia regions, from where it spread to the Indian subcontinent. The plant is a small, cool season annual herb which grows up to two to three feet in height. It features tiny white-petaled flowers in umbels that eventually develop into small, oval-shaped seeds that are ready to be harvested by the end of winter or early spring.

Purity: 97% /98%/ 99%
Moisture: 5% to 7% max
Green Seeds: 2% max