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Ajwain variety · Released variety

Ajmer Ajwain-73

Also known as AA-73

ICAR-NRCSS, Ajmer, Rajasthan · ICAR-NRCSS, identified during AICRP on Spices workshop at Tamil Nadu Agricultural University, November 2019 · Collected 2001; evaluated 2012-2019; identified and released 2019

High-yielding, superior to national checks AA-1 and AA-2 across multi-location trials (2012-2019). Bold seeds, good aromatic profile. Contains 9.15% total oil (7% higher than AA-1) with 6.38% essential oil content.

Key facts

TypeReleased variety
OriginICAR-NRCSS, Ajmer, Rajasthan
Breeder / sourceICAR-NRCSS, identified during AICRP on Spices workshop at Tamil Nadu Agricultural University, November 2019
Year releasedCollected 2001; evaluated 2012-2019; identified and released 2019
ParentageMass selection from Bari Sadri, Chittorgarh, Rajasthan (local germplasm)
YieldReported 1066.08 kg/ha (average multi-location, 2012-2019); 25.91% higher yield than AA-1; 21.93% higher than AA-2. At NRCSS Ajmer: 1428 kg/ha (2012-2016).
ToleranceStrong performance across diverse agro-climates; moderate resistance to regional pests and diseases.
Distinctive featuresBold seeds, uniform colour, thymol-rich (39.36% thymol in volatile oil profile). Selected from renowned Chittorgarh cultivar region.
Grown inRajasthan, Andhra Pradesh, Karnataka, Tamil Nadu; broad multi-location approval
Also known asAA-73

Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.

Ajmer Ajwain-73 in detail

AA-73 is a bold-seeded, high-yielding ajwain released by ICAR-NRCSS in 2019 after multi-location trials (2012-2019), proving superior to the national check varieties AA-1 and AA-2 and carrying richer oil content than AA-1.

Origin & story

Selected from ajwain germplasm collected in 2001 from the Chittorgarh cultivar region of Rajasthan, a traditional growing area. It was formally identified as a new variety during the AICRP on Spices workshop held at Tamil Nadu Agricultural University in November 2019.

How it grows

Suited to rabi-season sowing (October-November) in semi-arid zones, maturing in about 120-140 days. Low water demand and sensitive to waterlogging; irrigation roughly every 2-3 weeks, with care around flowering. Prefers well-drained loamy or clay-loam soils and grows best at temperatures of about 15-27 degrees C with humidity around 60-70 percent during growth.

Quality & character

Bold seeds of uniform colour, superior in yield to national checks AA-1 and AA-2 across multi-location trials. Total oil around 9.15 percent (about 7 percent higher than AA-1) and essential oil content around 6.38 percent, with a thymol-rich volatile-oil profile (about 39 percent thymol).

Why it matters to buyers

Spice and pharmaceutical buyers value the high thymol and essential-oil content. Ajwain has steady domestic demand in spice blends, bakery and savoury snacks, and India is a notable exporter of the crop. Published ajwain crop budgets put net returns at roughly Rs 30,900 per acre, which can make it workable for small-scale farming, though returns vary with yield and price.

About ajwain

Ajwain—the heat-packed seeds of *Trachyspermum ammi*—remains a defining seed spice across India, with Gujarat accounting for roughly 33% of national production, followed closely by Rajasthan (28%) and Madhya Pradesh (27%), together representing nearly 90% of India's output. Over five decades, ICAR institutes like NRCSS Ajmer and regional research stations…

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