Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India.

The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka.

The small dried fruits, commonly referred to as seeds, are similar in appearance to those of ajwain, celery, and caraway.

In Bengali cuisine the seeds are used whole, quickly fried in very hot oil until they crackle.

It is commonly used as an herb for diarrhea, gastritis, loss of appetite, vomiting, abdominal distention, stomachache related to indigestion and also for worm diseases.