Originating in the Mediterranean, harmal is often called "African rue" in North America and "harmal" in India, Algeria, and Morocco.

Harmal was first planted in the United States in 1928 by a farmer who wanted to make a red dye from it. Harmal is perennial and regrows every spring.

It tastes bitter and has a pungent smell when crushed. Seeds have been known to be eaten in various rituals and medicinally.

Also known as: peganum harmala, african rue, syrian rue, espand, esfand, حرمل