The fruits contain 2.5 to 4% essential oil. In the essential oil, cumin aldehyd (p-isopropyl-benzaldehyd, 25 to 35%), furthermore perilla aldehyd, cumin alcohol, alpha- and beta-pinene (21%), dipentene, p-cymen and beta-phellandrene were found. Strongly aromatic; the aroma is characteristic and is modified by frying or dry roasting.