Contrary to what its name might suggest, this spice is the fruit of a variety of hogweed that grows wild in the mountains of Iran and surrounding countries.

Angelica seeds are slightly bitter and have a fairly powerful and intriguing floral scent. In Persian cuisine, it is used to flavor dishes with marinated vegetables, stews, stews or lentil soups. They are also known to have properties that aid in the digestion of legumes. Iranians also use ground angelica seeds as a finish on bean dishes similar to gourganas and potato dishes, or even on fresh pomegranate seeds.

The stems of the same plant are sometimes prepared as a marinade.