About this product
The preparation of Ajwain Pachak involves a specialized curing process. Raw carom seeds (Ajwain) are cleaned and then soaked or “marinated” in a concentrated solution of lemon juice and black salt. This infusion process, often repeated multiple times, allows the seeds to absorb the tangy and savory flavors deep into their cores. Once saturated, the seeds are slow-dried—traditionally under controlled sunlight—to lock in the volatile oils (thymol) while creating a brittle, crunchy texture.
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