Ajwain seeds (Trachyspermum ammi), also known as carom seeds, are widely used as a spice and medicinal herb due to their strong aroma and digestive properties.

Below are the general specifications for ajwain seeds:

Physical Properties:

Appearance: Small, oval-shaped seeds with ridges

Color: Greenish-brown to dark brown

Odor & Taste: Strong, thyme-like aroma with a pungent, bitter taste

Size: 1-2 mm in length

Purity: Min 99% (export quality)

Admixture: Max 1%

Foreign Matter: Max 1%

Immature, Shrivelled & Weevilled Seeds: Max 2%

Chemical & Nutritional Composition (Per 100g):

Moisture Content: Max 10%
Essential Oil Content (Thymol): 2-5%
Protein: 15-20%
Carbohydrates: 35-50%
Dietary Fiber: 10-15%
Fat Content: 15-25%
Ash Content: Max 7%
Calcium (Ca): 1000-1500 mg
Iron (Fe): 10-20 mg
Thymol Content: 30-60% of the essential oil

Microbiological Standards:

Total Plate Count: Max 50,000 CFU/g
Yeast & Mold: Max 500 CFU/g
Coliforms: <10 CFU/g
E. Coli & Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Pesticide Residues: As per international standards (FSSAI, EU, FDA)
Artificial Colors & Preservatives: Must be absent

Applications of Ajwain Seeds:

Food Industry: Used in Indian cuisine, spice blends, pickles, and bread

Pharmaceuticals & Ayurveda: Used for digestion, anti-inflammatory, and antimicrobial properties

Essential Oil Extraction: Thymol-rich oil is used in medicines and cosmetics

Animal Feed: Used as a natural digestive aid for livestock