It grows wild in humid mountainous regions in Iran, as well in some adjacent areas.
The seeds are used as a spice in Persian cooking.
These very thin, small seedpods are aromatic and slightly bitter.
They are usually sold in powdered form and are often erroneously sold as "Angelica Seeds."
The powder is sprinkled over broad beans, lentils and other legumes and on potatoes.
Golpar is also used in soups and stews.
It is often used sprinkled over pomegranate seeds.
Golpar is also mixed with vinegar into which lettuce leaves are dipped before eating.
The plant is used medicinally to relieve flatulence and stomach aches.
It is also said to disinfect the stomach, improve appetite.