In India major creating conditions of Ajwain seeds are Gujarat and Rajasthan. Ajwain seed has a harsh and sharp taste. Ajwain seeds started in the center east and Indian subcontinent. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. It is also mixed in several snacks of north and south India. It reduces flatulence caused by beans when it is cooked with beans. Harvest season six month before January.