Trachyspermum ammi, commonly known as Ajwain, is a popular spice in Indian cuisine known for its distinctive flavor and numerous health benefits. Ajwain cultivation has gained traction due to the increasing demand for this aromatic spice in both culinary and medicinal applications. This article provides a comprehensive guide to cultivating Trachyspermum ammi, covering key aspects such as climate, soil requirements, propagation methods, cultivation practices, and harvesting techniques.