Seeds #238853

Ajwain is used as a food ingredient for its very sweet fragrance. An ayurvedic herb known for rejuvenating the digestive system and good for nursing mothers.

Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. This is a very minor spice in terms of volume of production as well as in terms of its usage, both in India as well as in International markets. Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". At Morarka some farmers in South Rajasthan project areas and some in Maharashtra project areas are cultivating this spice in reasonable quantities. The traditional varieties have very fine grain and most of the consumption is also in whole grain form. In recent years some hybrid varieties having very bold grains are also cultivated due to its good appearance, but when used in whole form it gives bitter taste in the mouth, and thus is not very popular.
Among other things, it is used for making a type of parantha, called 'ajwain ka parantha'. It is also traditionally known as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies and kids to relieve colic, also improves digestion and appetite. In the northern part of India, Ajwain is often consumed after a heavy meal commonly offered after dinner parties.

Fennel seeds are produced from their fruits which have good aroma, acts as stimulants & are calmative. It has a sweet and aromatic taste, similar to anise and licorice.

It has a sweet and aromatic taste, similar to anise and licorice. Fennel was well-known and revered among the ancient Greeks and Romans. They enjoyed chewing on its sweet stalks, appreciated its medicinal qualities and even decked their heroes with it. In the Middle Age, it was used in amulets to protect from witchcraft. The ancient Greeks used it as a slimming aid and apparently it is associated with word Marathon which means to grow thin. Fennel is thought to be one of the nine herbs held sacred by the Anglo-Saxon.This is also cultivated in south east districts in Rajasthan. Mostly cultivated along with other winter crops and harvested in March - April. The few seeds of fennel can be added to tea as a remedy for indigestion. It is a good source of vitamin C. Its property as a digestive is appreciated. Nibbling on few seeds refreshes the breath. Since the demand for this spice is steadily going up, Morarka has now also tied up with farmer groups in Madhya Pradesh for sourcing additional quantities. Mostly greenish yellow fennel is preferred

Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India. Kalonji is both flavoring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments.

In Islam, Muhammad (S.A.W.) stated that the black seed can heal every disease-except death. It is also included in the list of natural drugs of Tibb-e-Nabavi, or Medicine of the Prophet Muhammad (S.A.W.), according to the tradition hold onto the use of the black seeds for it can heal all diseases except death. . It is onion seed and is a very minor spice mostly consumed for creating typical pickle taste in foods.Kalonji contains over 100 valuable nutrients. It is comprised of approximately 21% protein, 38% carbohydrates, and 35% essential unsaturated fatty acids, namely linoleic acid and gamma linolenic acid (omega 3 &6), which are essential for a healthy immune system other than calcium, potassium, iron, zinc, magnesium, selenium, vitamin A, vitamin B, vitamin B2, niacin, and vitamin C. The active ingredients of Kalonji are nigellone, thymoquinone, and fixed oils.Long-term supplementation with Kalonji can reduce allergic symptoms and traditionally used for treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system. Kalonji is used as part of spice mixture, "Paanch Phuran" and by itself in a great many recipes in Bengali cookery and most recognizably in Naan bread, Peshawari Naan, any type of curry and Dal. At Morarka some farmers in South Rajasthan project areas and some in Maharashtra project areas are cultivating this spice in reasonable quantities. The uniform black color and bold seeds are preferred by the consumers.

Sharp, pungent, delicious and nutritious. Used as flavoring agent and stimulates the appetite.

The Earliest reference of mustard in India is from the 5th century BCE. Gautam Buddha told the story of grieving mother and the mustard seed. Mustard seed is used by the Jesus as a model for kingdom of God. In Sanskrit writing the grain of mustard seed has been compared with kingdom of Heaven. It is also a very popular oil seed crop in India.
Mustard seeds are known to be powerful antimicrobial agents. As a spice both black as well as yellow mustard is consumed. They are very good source of omega -3-fatty acids useful for heart patients. Mustard seeds. are the small round seed. The black mustard in some areas is cultivated as winter crop through conserved residual moisture in some parts it is also cultivated under irrigated agriculture. A large majority of farmers in Morarka project areas cultivate black mustard in their crop rotation. Originally small black brown grains were preferred, but now with the introduction of hybrid varieties the bold brown grains are only available, they also have high oil contents.Whole seeds when fried in ghee produce nutty flavor that is useful as garnish and seasoning for other Indian dishes. The flavor of mustard seeds adds nice and wild aroma in Indian dishes. Seed's spicy flavor enhances the food uniquely. Powder of mustard acts as an emulsifier in preparation of mayonnaise and salad dressings whereas ground mustard provides flavor and consistency in curries. They have very strong and distinct flavor thus making them very popular in Indian and Southeast Asian dishes. Black seeds are most pungent in taste.

Exotic, pungent, digestive & improves circulation. Pungent with anti-inflammatory and anti-cancer properties.

Romans were probably the first to experiment with the preparation of mustard as condiment. They have faint spicy smell. It is mainly use as a condiment and pickling spice. They have rich nutty flavor that adds taste to the preparations. This is a very minor spice consumed in some very specific food preparations. At Morarka some selected farmers in western Rajasthan project areas are cultivating this crop.Mustard seeds not only stimulate the appetite, but it also has digestive, laxative, antiseptic and circulative stimulant properties. The pungency of mustard grows when water is added to it. Mustard powder acts as emulsifier in the preparation of mayonnaise and salad dressings.

From one of the oldest fibre crops in the world come our wholesome flaxseeds. These crisp little wonder seeds make for a healthy addition to your diet and bring a gentle, nutty flavour to your meals. Add a handful to your breakfasts or mix it into your snacks for a crunchy texture and easy flavour. Relish the nutty flavour of organic flaxseeds that give your food a crunchy texture and are full of wholesome goodness.

The flavor is warm, earthy and subtly nutty. Flaxseeds oil is also very beneficial. To ensure that organic consumers get the best value for money, Morarka has procured the same from Jhalore and Sanchore regions of Rajasthan. It is also a delight for vegans and vegetarians as it is a non-animal source of omega-3 fatty acid and is often used as an egg substitute in baked products to add structure and body to the food.

Health benefits of flax seed:

Good source of Omega-3 fatty acids:Flax seeds are rich inomega-3 essential fatty acids which help in combating inflammation. Omega-3s are especially good for those suffering from hypertension, as it helps to regulate blood pressure.

Rich in multiple nutrients:High in nutrients such as vitamin B complex, magnesium and manganese. They also help to lower cholesterol.

Good for digestion:These seeds are full of fiber and hence act as a natural laxative

Anti carcinogenic properties:Flax seeds have high levels of lignans (plant chemicals with lots of health benefits) which help in protecting against breast and prostate cancer.

Protection against diabetes:Flax seeds are known to decrease insulin resistance and help in regulating blood sugar. The lignans in flax seed may actually help prevent diabetes.