The flavour of ajwain has been described as a mixture of anise, oregano, and black pepper. Its bitterness can be reduced by toasting or frying it. Ajwain is highly aromatic and pungent, so use it cautiously.
Ajwain and thyme have similar taste profiles: they both share the same main flavour compound – thymol – which is also found in oregano. This powerful phenol works alongside equally penetrating or herbal spices, while the lesser terpene compounds provide opportunities for bringing out citrus and woody, spicy flavours
