Trachyspermum ammi, commonly known as Ajwain, is an aromatic spice native to the Indian subcontinent. Ajwain seeds are widely used in culinary and traditional medicine due to their distinct flavor and numerous health benefits. Cultivating Ajwain can be a rewarding endeavor, providing farmers with a valuable cash crop. This article aims to provide a comprehensive guide on Ajwain cultivation, covering key aspects from soil preparation to harvesting.