Cumin vs. Fennel

Cuminnoun

The flowering plant Cuminum cyminum, in the family Apiaceae.

Cuminnoun

Its aromatic long seed, used as a spice, notably in Indian, Middle Eastern, and Mexican cookery.

Cuminnoun

A dwarf umbelliferous plant, somewhat resembling fennel (Cuminum Cyminum), cultivated for its seeds, which have a bitterish, warm taste, with an aromatic flavor, and are used like those of anise and caraway.

Cuminnoun

dwarf Mediterranean annual long cultivated for its aromatic seeds

Cuminnoun

aromatic seeds of the cumin herb of the carrot family

Cumin

Cumin ( or US: , or ) (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.

Fennelnoun

A plant, Foeniculum vulgare, of the parsley family, which has a sweet, anise-like flavor.

Fennelnoun

(culinary) The bulb, leaves, or stalks of the plant, eaten as a vegetable.

Fennelnoun

(culinary) The seeds of the fennel plant used as a spice in cooking.

Fennelnoun

A perennial plant of the genus Fæniculum (Fæniculum vulgare), having very finely divided leaves. It is cultivated in gardens for the agreeable aromatic flavor of its seeds.

Fennelnoun

any of several aromatic herbs having edible seeds and leaves and stems

Fennelnoun

aromatic bulbous stem base eaten cooked or raw in salads

Fennelnoun

leaves used for seasoning

Fennelnoun

an aromatic yellow-flowered European plant of the parsley family, with feathery leaves.

Fennel

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves.