Carum carvi - Persian Cumin

Persian Cumin plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20-30 cm stems. The main flower stem is 30-60 cm tall, with small white or pink flowers in compound umbels composed of 5-16 unequal rays 1-6 cm long. Persian Cumin fruits, informally called seeds, are smooth, crescent-shaped, laterally compressed achenes, around 3 mm long, with five pale ridges and a distinctive pleasant smell when crushed. The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole. Persian Cumin is used as a spice in breads, especially rye bread. A common use of caraway is whole as an addition to rye bread - often called seeded rye or Jewish rye bread. In India it is used as a spice in curries. Persian Cumin is found throughout Temperate Eurasia. Flowering: June-July.