Ajwoin Oil is eracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. The oil of ajwain is an almost colourless to brownish liquid with characteristic odour and a sharp hot taste. Ajwain is called omam in the southern part of India.
Ajwain also enjoys some popularity in the Arabic world and is found in berbere, a spice mixture of Ethiopia which both shows Indian and Arabic heritage
An valuable unani ingredient Ajwain or bishop's weed is cultivated in black soil particularly along the riverbank throughout India and also Iran, Egypt and Afghanistan. It is a small, erect, annual shrub with soft fine hairs.
Ajwoin Oil is widely used IN FOOD, FLAVOUR, COSMETIC, PHARMACEUTICALS, TOBACCO AND PERFUME INDUSRTIES.
USES PHARMACEUTICALS, FINE FRAGRANCES, COSMETICS
FOOD & BEVERAGES.
Physico Chemical Properties
Specification Limit ODOUR THE O D O U R I S, WARM SPICY PUNGENT
& REMINISCENT OF THYMOL.
SPECIFIC GRAVITY 0.890 to 0.980 REFRACTIVE INDEX 1.450 TO 1.600 THYMOL CONTENTS 40% MIN. SOLUBILITY SOLUBLE IN ALCOHOL AND OILS & INSOLUBLE IN WATER