Schani Ajwain 100gm
Schani Ajwain 100gm contains premium-quality whole ajwain (carom) seeds, carefully selected for their strong aroma, distinctive flavour, and exceptional freshness. Commonly used in Indian and Middle Eastern cuisine, these aromatic seeds are ideal for seasoning breads, curries, lentils, snacks, pickles, and a variety of traditional recipes.
Specifications
Product: Schani – Ajwain
Net Weight: 100 g
Category: Herbs & Spices
Ingredients
100% Whole Ajwain (Carom) Seeds.
(Refer to packaging for the complete ingredient list and allergen information.)
Nutritional Information (Approx. per 100 g)
Energy: ~305 kcal
Total Fat: ~25 g
Saturated Fat: ~4.5 g
Carbohydrates: ~43 g
Sugars: ~0 g
Protein: ~16 g
Dietary Fiber: ~39 g
Salt: ~0.02 g
Product Highlights
Premium-quality whole ajwain (carom) seeds
Strong, aromatic flavour with a distinctive taste
Ideal for breads, curries, lentils, pickles, and savoury snacks
Can be used whole or lightly roasted
No artificial colours, flavours, or preservatives
Suitable for vegetarian and vegan diets
Convenient 100 g pack
Flavor & Aroma
Flavor Profile: Bold, warm, and slightly bitter with thyme-like, peppery notes.
Aroma: Strong, herbal aroma with distinctive thyme and earthy spice notes.
Usage Suggestions
Add to breads, parathas, and savoury pastries
Season curries, lentils, and vegetable dishes
Use in pickles and spice blends
Lightly roast before use to enhance flavour
Sprinkle into fritters and savoury snacks
Storage Instructions
Store in a cool, dry place
Keep the pack tightly sealed after opening
Protect from moisture and direct sunlight
Store in an airtight container for extended freshness
Allergen Information
Naturally free from common allergens. Packed in a facility that may also handle wheat, sesame, soy, milk, peanuts, tree nuts, mustard, and other allergens. Always refer to the packaging for complete allergen information.
Made in
Produced under the Schani brand and packed according to applicable food safety and quality standards. Country of origin may vary by batch.