| Latin Name: | Trachyspermum ammi |
| English Name: | Ajwain |
| French Name: | Ajowan, thym indien |
| Family: | Apiacea (umbeliferous) |
| Origin: | India |
Ajwain is a plant growing in South India, from the apiacea family as caraway, cumin and dill. It is cultivated in India, Iran, Pakistan, Afghanistan and Egypt. The plant bears wide umbels of white flowers. The fruits are rich in essential oil.
| Distilled Part: | Seeds |
| Extraction: | Steam distillation |
| Main Components: | Paracymene (20-25%), y-terpinene, thymol (40-50%), camphene |
| Oil Characteristics: | Pale yellow-orange liquid. The smell is aromatic, animal and zesty. |
Ajwain is a spice used in India mainly in vegetarian dishes.
Lot TRAMIND02S (2015/06)
India
Phenol: thymol (49,50 %)
Monoterpenes: γ-terpinene (19,83 %), p-cymene (19,28 %), β-pinene (3,97 %)
Lot B-TRAMIND05S (2018/01)
India
Phenol: thymol (52,64 %)
Monoterpenes: p-cymene (26,10 %)
Lot TRAMIND01T (2018/01)
India
Phenol: thymol (38,50 %)
Monoterpenes: p-cymene (31,95 %), γ-terpinene (27,56 %)
Lot TRAMIND03T (2018/12)
India
Phenol: thymol (51,10 %)
Monoterpenes: p-cymene (25,79 %)
Lot BTRAMIND06V (2021/04)
India
Phenol: thymol (59,12 %)
Monoterpenes: p-cymene (15,15 %), γ-terpinene (18,74 %)
