Akademik Veri Yönetim Sistemi
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.22, sa.4, ss.547-556, 2019 (ESCI)
Herbs and spices have long been used to improve the flavor of food. Cumin, one of these spices, is widely used all over the world. However different species known as cumin are used for the same purpose. According to the data obtained from ethnobotanical studies in Turkey. four species are known and used as cumin (Kimyon) in the country; Carum carvi L., Cuminum cyminum L., Laser trilobum (L.) Borkh. and Grammosciadium daucoides DC. In this study, comparative fruit anatomy and morphology of species were studied. The purpose of this study was to have easier species identification by revealing the differences between their fruits. Considerable differences were observed in the fruit morphology with different shapes. Also. the fruit, surface patterns of species showed important. differences with the only similarities of their surfaces were being striated. Carum carvi and Grammosciadium daucoides had prominent striae. while Cuminum cyminum and Laser trilobum sustained slight striae. Species had different fruit anatomical shapes. The extent of costal channels and the presence of secondary and primary ribs were important differences. An identification key based on both morphological and anatomical characters were presented for the studied species.