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Botanical Name of Raw Material: Trachyspermum ammi L.
Ajowan is an annual herb in the family of Apiaceae. This spice is popular in Indian cooking. The essential oil of Ajowan is obtained by the steam distillation of dried seeds of Trachyspermum ammi L. The product comes in a liquid format and is pale yellow to brownish yellow in colour. It has the characteristic odour of cyminic, with a thymolic after note. The major components of Ajowan oil are Gama-terpinene P-Cymene and Thymol. The product is majorly used in flavour preparations.
Further customisations are possible.
Steam distillation is the technical process applied to recover the heat sensitive compounds from spices. Spice oils are unstable and heat sensitive compounds are present in the spice.
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