Fennel seed, Spice
Fennel seed (Common Fennel, Florence Fennel, Large Fennel, Sweet Fennel, Wild Fennel, Large Cumin, Sweet Cumin, Saunfs) is the dried fruit of Foeniculum vulgare of the Apiaceae (Umbelliferae) family. It is native to the Mediterranean and southern Europe. The seed is 4-10 mm long, ribbed, oval-shaped, greenish gray turning dull gray when dried. Fennel seeds can be used whole or ground in a spice mill or mortar and pestle. Toasting fennel seeds accentuates their flavor. They taste like licorice or anise-like when chewed upon. Dried fennel seeds are a common ingredient in Italian sausages and meatballs, and rye breads in northern Europe. The seeds go well with fish dishes, and to flavor breads, cakes, liquors and confectionery. They are an important spice in Kashmiri Pandit and Gujarati cooking, and in spice mixtures like panch phoron and Chinese five-spice powder. Fennel seeds are generally infused and drunk as a tea, and also added to food. Chewing fennel seeds after meals can aids digestion and relieve symptoms of bloating and stomach pains, plus acting as a herbal mouth freshener. The flavor comes from anethole, an aromatic compound also found in anise and star anise. Fennel seeds are also used as a flavoring in some herbal toothpaste. Fennel seeds are rich in magnesium and contain essential oil anethole. Anethole and other terpenoids inhibits spasms in smooth muscles like the intestinal tract. Fennel seeds possess diuretic, choleretic, pain-reducing, fever-reducing, and anti-microbial actions. The seeds also help to open obstruction of the liver, spleen and gall baldder, and also to ease painful swelling in gout.  Fennel seeds Author: Jonathunder (Creative Commons Attribution 3.0 Unported) | ||
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