Ajwain variety · Traditional cultivar
Bari Sadri Local
Also known as Chittorgarh local, Bari Sadri desi
Bari Sadri, Chittorgarh district, Rajasthan (traditional farming communities) · Farmer-maintained desi landrace; collected and improved by ICAR-NRCSS for AA-73 selection · Indigenous landrace with long cultivation history; formal collection and selection began 2001
Renowned regional desi type from Chittorgarh, historically prized for bold seeds and aromatic quality. Selected material led to AA-73, now a high-yielding variety. Represents genetic diversity within Rajasthan's ajwain germplasm.
Key facts
| Type | Traditional cultivar |
|---|---|
| Origin | Bari Sadri, Chittorgarh district, Rajasthan (traditional farming communities) |
| Breeder / source | Farmer-maintained desi landrace; collected and improved by ICAR-NRCSS for AA-73 selection |
| Year released | Indigenous landrace with long cultivation history; formal collection and selection began 2001 |
| Parentage | Indigenous farmer-selected local cultivar; foundation for AA-73 variety development |
| Yield | Historical farmer yields 6-9 q/ha; AA-73 selection achieved 10.66 q/ha after improvement (2012-2019 multi-location trials). |
| Tolerance | Hardy, well-adapted to Chittorgarh's semi-arid climate; farmer-selected for regional stress tolerance. |
| Distinctive features | Traditional desi type, bold seeds, strong aroma, greenish-brown colour; valued in regional markets. |
| Grown in | Bari Sadri, Chittorgarh, Rajasthan (original centre); germplasm conserved at NRCSS, Ajmer |
| Also known as | Chittorgarh local, Bari Sadri desi |
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.
Bari Sadri Local in detail
A traditional Rajasthani desi landrace with bold, aromatic seeds that provided the source material for AA-73, a high-yielding ajwain variety selected at ICAR-NRCSS.
Origin & story
Bari Sadri Local is a farmer-maintained desi landrace from Bari Sadri, Chittorgarh district, Rajasthan, with a long cultivation history among traditional farming communities. ICAR-National Research Centre on Seed Spices (ICAR-NRCSS), Ajmer, collected and selected material from this landrace beginning in 2001, which led to the development of Ajmer Ajwain-73 (AA-73). The landrace represents part of the genetic diversity within Rajasthan's ajwain germplasm and retains a regional reputation for bold, aromatic seeds.
How it grows
Ajwain is generally grown in moderate, cool-to-dry conditions, with warm weather preferred during seed development; sowing should be timed so that maturity falls in a dry, rain-free period. In Rajasthan it is cultivated under both rainfed and irrigated conditions. Reported general yields are around 4–6 quintals/ha under rainfed and 12–15 quintals/ha under irrigated systems. In trials, plants ranged roughly 118–121 cm in height with about 18–19 primary branches. Rajasthan cultivated approximately 13,060 hectares with an average yield of around 636 kg/ha in 2019–20. The improved AA-73 selection reached a maximum recorded seed yield of about 1,652 kg/ha in genotype testing.
Quality & character
Seeds are bold, oval, and greenish-brown, markedly aromatic with a strong thyme-like smell from their thymol content and a pungent, slightly bitter taste. The desi type is valued in regional markets for its intensity of flavour. As improved in AA-73, the material recorded about 9.15% total oil and 6.38% essential oil—roughly 39% higher total oil and about 17% higher essential oil than the Ajmer Ajwain-2 check.
Why it matters to buyers
Desi types remain valued in regional markets for their bold seed size and strong aroma, which set them apart from smaller, milder improved varieties. The AA-73 selection developed from this Bari Sadri germplasm is recognised for higher yields and higher oil content. Root rot caused by Rhizoctonia solani is a notable problem in ajwain in southern Rajasthan, with reported plant mortality ranging roughly 12–35% in surveyed fields. Gujarat and Rajasthan are the leading ajwain-producing states in India.
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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