The main ingredients are pepper and cumin. Fennel. Cuminaceae: Umbelliferae ecological basic raw materials: annual or biennial herbs, the whole plant is pink green. The stem is slender. The leaves were completely split in two, and the last leaf was silky and fragrant. The compound umbel is terminal, with oblong and white petals. Meristem is oblong, yellow-green, with tapering ends. The seeds are ovoid, brown, bristly and fragrant. Flowers bloom in summer. Source: Mediterranean and Central Asia. Cultivated in southern Xinjiang, China. I like living in loose soil with dry sunshine and good drainage. Harvesting and processing: after the fruit is ripe, it is harvested, dried and processed into powder. Usage: It is the seed of cumin, an Umbelliferae plant. Sexual taste: Xin Wen. It has a strong aroma and a spicy smell. Main ingredients: Seeds contain volatile oil and fatty acid. The main components of fatty acids are cuminic acid, limonene acid and linolenic acid. Cooking purposes: Cumin seed powder has the function of removing fishy smell and enhancing fragrance. It is mainly used to relieve the smell of mutton and make "curry powder" and "Chili powder" ingredients. Its stems and leaves are used by Europeans to make kimchi. Other functions: seeds are commonly used to treat indigestion, stomach cold and abdominal pain. Remarks: "Cumin" is a transliteration of Uygur language. There are two varieties of cumin produced in India, the black one is called "Kara"; The white one is called "Safed", and the former has a strong smell.