Ajowan has a pungent taste, similar to a blend of anise and thyme.
Often mistaken for seeds, ajwain are tiny fruits! Ajowan is mostly commonly used in Indian cooking, where the fruits are tempered in oil for a mild flavor. Some people chew on the seeds for medicinal purposes. The biting flavor can leave the tongue numb! The essential oil of ajwain contains 50% thymol, which is a germicide that's used in toothpaste and perfumery.
The Ground Ajowan Seed is commonly found in Indian, Asian, Arabic, and Ethiopian cuisines, or more specifically can be paired with beans, potatoes, fish or any starch-based foods such as breads or pastas.