Ajwain probably originated in egypt and the eastern mediterranean area. Ajwain has many medicinal uses and is a very old unani medicine. It also has culinary uses especially in india. In the kitchen, ajwain seeds are almost exclusively used in indian cuisine. They are mainly found in pulse dishes such as dal, as well as vegetable dishes and pickles. The sharp flavour of ajwain has the ability to cut through rich flavours and densely spiced foods.
