The small fruits are pale brown schizocarps and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano. The fruits are rarely eaten raw; they are commonly dry-roasted or fried in ghee (clarified butter). This allows the spice to develop a more subtle and complex aroma. In Indian cuisine, it is often part of a chunk, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes.