Essentially the same plant. The place of origin rested in peace and was introduced into the Central Plains in the Han Dynasty. However, due to factors such as soil, light and heat, pests and diseases, the Chinese fennel has changed, and its appearance and taste have changed.

Xinjiang's "Cumin", because of its strong flavor, is used as the seasoning of meat food, such as kebabs, roast whole sheep, chunks of meat, and even the only seasoning. Foeniculum vulgare in the Central Plains is usually used as soup, sometimes used in cook the meat, and sometimes used in pasta.