Ajowan / India
Ajwain is probably native to Egypt, and is widely used throughout South and Central Asia, the Middle East and North Africa, and known by many names including carom and ajowan. The warm, pungent flavour works particularly well with vegetable dishes, pickles, breads, biscuits and crackers. Wonderful in a marinade for fish (juice of 1 lemon, 1 clove minced garlic and 1/4 tsp of ajwain). Use whole and sparingly - it is quite pungent.