Hogweed seeds are one of the most neglected and underrated native spices of Europe. This is Common Hogweed (Heracleum sphondylium), not to confuse with Giant Hogweed (H. mantegazzianum). I can't understand how this herb is unheard of to our modern cuisine, gastronomers need to catch up with this incredible aroma. It's often compared with cardamom but to me it's a cardamom-spicy-carrot-cinnamon-party, a very unique aroma. Another comparison is to "golpar". Golpar is an important spice in Persian cuisine, and in fact it's nothing less than the seeds of Persian Hogweed (Heracleum persicum), a very close relative to Common Hogweed and the seeds look identical. Still, golpar is another unique aroma to me, I could say it's a more citrusy version of Common Hogweed. Botanically these plants belong to the "Carrot Family", which includes many plants with aromatic seeds that are used as spices: coriander, fennel, aniseed, caraway, angelica, alexanders, etc. So I wonder why hogweed seeds aren't bread for culinary use. This family also includes many other herbs and important food crops such as carrot, parsnip, celery, parsley, dill, cumin, cicely, chervil, lovage, and many others. For us foragers it's a very important family of plants to learn: it includes some really tasty edible plants but also the most deadliest poisonous plants, and they can be difficult to tell apart. Slightly early picking Hogweed seeds, effects of the London (inner M25) micro-climate.