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Ajwain Oil manufacturer in chennai
NAVYANSHI EXPORTS manufacturer in chennai

Nature’s Goodness

Nature’s goodness is packed within the se products in the purest way possible. ajwain oil manufacturer in chennai Our process involves only natural ways of procuring products directly from nature by minimizing the use of machines to a negligible level.


We promise purity and that we deliver 100% thereon claim. ajwain oil manufacturer in chennai If these products aren't pure, they're not ajwain oil manufacturer in chennai impactful or effective in the least . So, why choose anything aside from 100% pure.

Unparalleled Quality

the standard is unparalleled in ajwain oil manufacturer in chennai comparison to the other alternative within the market. we discover the ajwain oil manufacturer in chennai foremost organic source for procuring and deriving these products to urge the simplest of the environment.


What good purity does once you can’t afford it? ajwain oil manufacturer in chennai We keep our products within an inexpensive price ajwain oil manufacturer in chennai range in order that everyone can access the standard they deserve, which is nothing but the simplest


Culinary Uses As a medicine Ajwain Oil, or Trachyspermumammi—also referred to as ajowan caraway, ajwain oil manufacturer in chennai bishop's weed, or carom—is an annual herb within the Umbelliferae (or Umbelliferae). Both the leaves and therefore the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name "bishop's weed" is also a standard name for other plants. The "seed" is usually confused with lovage "seed" Ajwain's small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants within the Umbelliferae like caraway, cumin and fennel. they need a bitter and pungent taste, with a flavor almost like anise and oregano

AJWAIN OIL Description

They smell almost exactly like thyme because they also ajwain oil manufacturer in chennai contain thymol, but they're more aromatic and fewer subtle in taste, also as being somewhat bitter and pungent. Even alittle number of fruits tends to dominate the flavour of a dish The fruits are rarely eaten raw; they're commonly dry-roasted or fried in ghee (clarified butter). this enables the spice to develop a more subtle and sophisticated aroma. it's widely utilized in Indian and Pakistani cuisine, o