Ajwain variety · Regional type
Gujarat Ajwain-1
Also known as GA-1
Sardarkrushinagar Dantiwada Agricultural University (SDAU), Gujarat · SDAU agricultural research program
Adapted to Gujarat's agro-climatic conditions. Moderate yield with acceptable aromatic quality for regional markets.
Key facts
| Type | Regional type |
|---|---|
| Origin | Sardarkrushinagar Dantiwada Agricultural University (SDAU), Gujarat |
| Breeder / source | SDAU agricultural research program |
| Parentage | Selection from Gujarat local cultivars |
| Yield | Reported around 8-10 q/ha (field-level performance in Gujarat trials). |
| Tolerance | Suited to semi-arid conditions; moderate pest and disease tolerance. |
| Distinctive features | Medium-sized seeds, greenish-brown colour, adapted to light soils of Gujarat. |
| Grown in | Gujarat, Rajasthan, Haryana, Andhra Pradesh, Uttar Pradesh, Chhattisgarh |
| Also known as | GA-1 |
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.
Gujarat Ajwain-1 in detail
A moderate-yielding carom seed (ajwain) developed at SDAU and recommended for Gujarat's light soils under rabi-season production.
Origin & story
Gujarat Ajwain-1 was developed under the seed-spices breeding programme of Sardarkrushinagar Dantiwada Agricultural University (SDAU) in Gujarat. SDAU was established as an independent agricultural university in 2004 when the former Gujarat Agricultural University was split, and it runs a seed-spices research station at Jagudan that works on ajwain within the ICAR-AICRP on Spices network.
How it grows
GA-1 is adapted to Gujarat's agro-climatic conditions and the light soils typical of the region. It matures in roughly 175–180 days and is reported to yield about 25% more than local Gujarat types under standard rabi conditions. Like ajwain generally, it can be grown under both irrigated and rainfed conditions, and the crop is prone to seed shattering if rain falls near maturity.
Quality & character
Medium-sized seeds with a greenish-brown colour. As with ajwain generally, the seeds owe their pungent aroma and bitter flavour mainly to thymol, with carvacrol as another essential-oil component. The species belongs to the family Apiaceae.
Why it matters to buyers
Ajwain is traded mostly as whole seed for kitchen use, particularly in North Indian and Gujarati cooking, rather than for essential-oil extraction or premium export grades. Buyers look for consistency in seed size and colour, while essential-oil and thymol content matter more for spice-blending and pharmaceutical uses; most regional production serves domestic culinary demand.
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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