Ajowan Oil
| Botanical name : |
Trachyspermum ammi L. |
| Production process : |
Water steam distillation of the seeds of Trachyspermum ammi L. |
| INCI : |
TRACHYSPERMUM AMMI FLOWER EXTRACT |
| N° CAS / EINECS : |
97676-13-6 / 307-690-5 |
Characteristics :
| Physical state : |
Clear Mobil liquid |
| Color : |
Colorless to brown |
| Odour : |
Characteristic of the thyme |
| Main components : |
Thymol, Gamma-terpinene |
Regulatory Documents :
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 Technical Data Sheet
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Material Safety Data Sheet
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Others Documents
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History & Traditions :
The ajowan is a seed resembling those of celery and caraway, the Indians use. The taste is reminiscent of thyme.
It is used for its strong taste in cooking thyme, or to flavor breads, appetizers India. Also used with fish or with legumes, it helps to digest.
Annual plant 30 to 60cm, the spice is provided by fruits, small grain brown or grayish color.
It is grown in southern India, Pakistan, Iran & Afghanistan.
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