Fennel Seeds

English Name: Fennel Seeds
Common Indian Name (Hindi): Saunf

• Fennel yields both herb and a spice. Roots, stalks and leaves of plant are used as herbs while dried seeds are used as spice.
• Fennel is an aromatic perennial plant and is native to the South Europe and parts of Asia. It has a sweet and strong flavor, which is somewhat similar to mild anise.
• It is an essential ingredient in the Bengali/Oriya spice mixture Panch Phoron and in Chinese five-spice powders.
• As an herb, fennel leaves are used in French and Italian cuisine’s in sauces for fish and in mayonnaise. The aromatic bulbous stem base can be eaten cooked or raw in salads. The greenery is often used as a garnish or as a last-minute flavor enhancer.
• The major constituents of Fennel, which include the terpenoid, anethole, are found in the volatile oil. Anethole and other terpenoids inhibit spasms in smooth muscles, such as those in the intestinal tract, and this is thought to contribute to fennel’s use as a carminative (gas-relieving and gastrointestinal tract cramp-relieving agent).
• Fennel is also thought to possess diuretic (increase in urine production), choleretic (increase in production of bile), and pain-reducing, fever-reducing, and anti-microbial actions.
• The seeds and roots also help to open obstructions of the liver, spleen & gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.
• Several liquors are flavored with fennel, including fennouillette, akvavit, gin and was used in distilling absinthe.
• It is also used as a mouth freshener.
• The seeds are used as a flavoring agent in many herbal medicines, and to help disperse flatulence.
• The essential oil is also used in certain personal hygiene products like soaps and perfumes.