Ajowan Southern India, and Iran where it is cultivated, But Rajasthan province in India creates 55 percent of the planets Ajowan. It is common to find in African, Middle Eastern and South Asian cuisines. Its strong flavoring reminisces mountain Thyme but has a peppery after taste. In India Ajowan is used in Ayurveda Medicine as it is believed to help with digestion and in Afghanistan to season breads. We enjoy dry roasting it with Ghee to flavor the butter, this method is common in parts of India!