Trachyspermum ammi (L.) Sprague · Family: Apiaceae · Seed Oleoresin
Ajwain is essentially thymol in a seed — sharply pungent, faintly medicinal, and unmistakable in a blend. It is also one of the few spices for which India is effectively the sole commercial origin. We declare thymol by GC and volatile oil on every batch.
A single-compound spice with a single-country supply base
Ajwain oleoresin is the solvent-extracted concentrate of Trachyspermum ammi seed — carom seed, or bishop's weed. Its character is dominated by thymol, the same phenol that defines thyme, which gives ajwain its sharp, pungent, faintly medicinal note and the warming quality that makes it a fixture in Indian breads, savoury snacks and digestive preparations.
Two things distinguish it commercially. The first is how single-compound the flavour is: thymol dominates so completely that ajwain's aroma is essentially thymol's, and a thymol figure predicts the material's strength closely. Compared with a spice like cardamom, where a ratio between constituents defines the character, ajwain is analytically straightforward.
The second is origin. Ajwain is grown almost entirely in India — principally Rajasthan and Gujarat — with only small volumes elsewhere. For most spices we are careful to distinguish between Indian cultivation and Indian extraction. On ajwain that distinction barely arises: India is effectively the sole commercial source, which makes this one of the genuinely uncontested origin positions in the range.
We declare thymol by GC and volatile oil per batch, with the solvent named and residual level tested.
A profile led by one phenol
The dominant constituent and the source of ajwain's sharp, pungent, medicinal-warm character. The principal marker, and a close predictor of the material's strength.
A major supporting monoterpene, the biosynthetic precursor of thymol and part of the characteristic profile.
Present at significant levels and part of the GC fingerprint used to characterise genuine ajwain material.
A thymol isomer present at lower levels, contributing to the overall phenolic character.
Collectively the aroma, declared per batch as on any aroma-led seed spice.
Where a grade is standardised to a fixed thymol figure, the carrier is named with its inclusion level.
Why formulators specify a thymol-declared ajwain oleoresin
The compound that essentially is ajwain, assayed per batch — and a close predictor of how the material will perform.
Reported per batch, since aroma is the commercial value on a seed spice with no separate pungent principle.
Grown almost entirely in India. On this ingredient the origin claim needs no qualification.
Disperses uniformly where ground seed separates — useful on a spice this assertive, where uneven distribution is obvious.
Solvent named and tested every batch — the defining control on any solvent-extracted product.
Standardised grades name the carrier and inclusion level so two nominally equal materials compare honestly.
These are functional and physico-chemical properties of the actives; SV Botanica does not make medical or therapeutic claims for this ingredient.
Thymol grades and dispersible forms
| Grade | Standardisation | Form | Best For | Solubility |
|---|---|---|---|---|
| Ajwain Oleoresin (Standard) Standard | Volatile oil declared; thymol by GC | Amber to dark brown viscous liquid | Savoury snacks, breads, seasoning blends | Oil-soluble |
| Ajwain Oleoresin (High Thymol) Concentrated | Elevated thymol; volatile oil declared | Amber viscous liquid | Low-inclusion dosing, flavour-led applications | Oil-soluble |
| Ajwain Oleoresin Dispersible Dispersible | Plated or emulsified; thymol declared | Free-flowing powder | Dry seasoning blends, snack dusting | Dispersible |
| Ajwain Essential Oil Quoted separately | Distilled volatile fraction — very high thymol | Pale yellow to brownish mobile liquid | Flavour, traditional and speciality use | Oil-soluble |
| Ajwain Seeds (Whole / Ground) Quoted separately | Whole spice — not an extract | Small greenish-brown seed | Breads, snacks, traditional cooking | — |
Ajwain is assertive, so inclusion is low and accuracy matters. Thymol carries the character almost single-handedly, which makes the assay a close predictor of strength — useful, because a small excess reads medicinal rather than warm. The dispersible grade is worth considering for dry blends specifically: on a spice this pronounced, uneven distribution through a seasoning is immediately noticeable in the finished product. Where a grade is standardised with a carrier, the carrier and inclusion level are named. Ajwain essential oil is a distinct, very high-thymol product quoted separately.
Full product specification for Ajwain Oleoresin, standard grade. Values are specification limits, not batch results; a batch-specific CoA is issued per shipment.
| Parameter | Specification / Limit | Method |
|---|---|---|
| Botanical Source | Trachyspermum ammi (L.) Sprague | — |
| Plant Family | Apiaceae | — |
| Part Used | Dried seed (fruit) | — |
| Country of Origin | India | — |
| Appearance | Viscous liquid | Organoleptic |
| Colour | Amber to dark brown* | Organoleptic |
| Odour & Taste | Characteristic of ajwain, sharply pungent and thyme-like | Organoleptic |
| Thymol | Declared per batch | By GC |
| Volatile Oil (% v/w) | Declared per batch | Distillation |
| Volatile Profile (p-cymene, γ-terpinene) | Reported on request | By GC / GC-MS |
| Solubility | Oil-soluble; dispersible grade available | — |
| Carrier / Diluent | Declared with inclusion level (standardised grades) | Declaration |
| Moisture (% w/w) | NMT 1.0 | Karl Fischer |
| Residual Solvent | Solvent named; within permitted limits — every batch | By GC |
| Lead (ppm) | NMT 1.0 | ICP-MS |
| Arsenic (ppm) | NMT 1.0 | ICP-MS |
| Cadmium (ppm) | NMT 0.3 | ICP-MS |
| Mercury (ppm) | NMT 0.1 | ICP-MS |
| Pesticide Residues | Complies (EU MRL, on request) | GC-MS / LC-MS/MS |
| Ethylene Oxide (ETO) | Not treated — declaration provided | LC-MS/MS (on request) |
| Aflatoxins B1 / Total (ppb) | NMT 2 / NMT 4 | HPLC-FLD |
| Ochratoxin A (ppb) | NMT 10 | HPLC-FLD |
| Total Plate Count (cfu/g) | NMT 10,000 | USP <2021> |
| Yeast & Moulds (cfu/g) | NMT 100 | USP <2021> |
| Escherichia coli | Absent | USP <2022> |
| Salmonella sp. | Absent | USP <2022> |
| HS Code | 3301.90 | — |
| Kosher / Halal | Certified (on request) | Certification |
| Shelf Life | 24 months from date of manufacture, in original packed condition | — |
| Storage | Cool, dark place below 25°C, tightly closed, protected from light | — |
*Colour varies with grade and concentration. Thymol is the specification on this product. Ajwain's character is dominated by thymol so completely that the assay is a close predictor of performance — unusually straightforward compared with spices whose identity depends on a ratio between constituents. The practical consequence is that inclusion can be calculated with confidence, which matters because ajwain is assertive and a small excess reads medicinal rather than warm. The wider GC profile, including p-cymene and γ-terpinene, is available where a fingerprint is wanted for authenticity. Note that ajwain essential oil is a separate and considerably more concentrated thymol product, quoted separately — specifying an oil where an oleoresin is intended, or vice versa, produces a large strength mismatch. Residual solvent is named and tested by GC every batch.
From seed to declared oleoresin — thymol-assayed, documented
Raw Material: Produced from Trachyspermum ammi seed sourced from Indian growing regions, principally Rajasthan and Gujarat. Ajwain is grown almost entirely in India, so the supply chain is short and origin is not in question — the raw-material variable is seed quality and thymol content rather than provenance.
Extraction & Testing: Produced at certified facilities in India. Each batch is assayed for thymol by GC and volatile oil by distillation, with the wider volatile profile available on request. Residual solvent is tested by GC against the named solvent. Contaminant testing covers moisture, heavy metals by ICP-MS, aflatoxins and ochratoxin A, pesticide residue screening and a full microbiological panel.
Documentation: Every shipment ships against a batch-specific Certificate of Analysis stating the marker assay, volatile oil where applicable, the solvent used and its residual level, and carrier with inclusion level where applicable, together with an MSDS. Halal, Kosher and Organic certification are available — see our guides on EU pesticide MRL compliance and EU import requirements.
What backs every batch of Ajwain Oleoresin oleoresin
Key information for global product registration and labelling
Across our range we are careful to distinguish Indian cultivation from Indian extraction, because on several spices — clove, nutmeg, cinnamon — India processes material grown elsewhere. Ajwain is one of the exceptions. It is grown almost entirely in India, principally in Rajasthan and Gujarat, with only small volumes produced elsewhere. That makes Indian origin on this product a straightforward statement of fact rather than a claim needing qualification, and it means the supply chain from field to extractor is unusually short. Origin documentation is correspondingly simple.
Every oleoresin is a solvent-extracted product, which makes residual solvent its defining quality control rather than an afterthought. Permitted extraction solvents and their maximum residues are set by the destination market's rules and differ by solvent class. We name the solvent used on every certificate and test each batch by GC. Buyers should confirm the solvent is permitted for their market and application — a supplier who will not name it has made that check impossible. Where a specific solvent system is required, it can be specified at order.
Supplied from India by SV Botanica — FSSAI Central Licence holder, Spices Board and APEDA registered exporter. Raw material is grown in India, principally Rajasthan and Gujarat — effectively the world's only commercial source. Shipped against a batch-specific Certificate of Analysis with export documentation available on request. This product is supplied as a food ingredient and is not intended to diagnose, treat, cure or prevent any disease.
Guides on ajwain specification and sourcing
Thymol as the specification, inclusion discipline and the oil-versus-oleoresin distinction.
RegulatoryResidue limits and screening for India-origin ingredients.
RegulatoryDocumentation, controls and border expectations for Indian botanicals.
Other seed spices and oleoresins from our range
Technical and commercial questions answered by our ingredients team
Seed-derived oleoresin with thymol by GC, volatile oil and residual solvent declared per batch, from the world's principal ajwain origin. Samples for qualified buyers.
Supplied as a bulk ingredient for further manufacture. Buyers are responsible for compliance with the regulations of their destination market. This product is not intended to diagnose, treat, cure or prevent any disease.
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