Topic: Fennel Seeds (Saunf)

[SnS]

Dried fennel seeds (saunf or soonf) are oval, about 5 to 10 mm long and 2 mm wide, either straight or slightly curved, often with little tails attached (stem).

When fresh they are yellow-brown to green with lighter coloured stripes (similar to miniature water melons). They turn a dull grey as the seed ages.

Dried fennel seed is highly aromatic and emits a warm anise aroma (anethole), similar to star-anise. The taste is similar to liquorice. In Asia it is common to chew fennel seed as a mouth-freshener.

Fennel seed is available in powder form called Valiary Powder. The powder should not be roasted or fried as it has a delicate flavour easily ruined at high temperatures.
 
The seed is an essential ingredient in the Bengali Five Spice mixture panch phoron and used in Chinese five-spice powder. It is also used in many curry powders.

In many parts of India roasted fennel seeds are consumed as an after-meal digestive. It is also believed to help cure stomach complaints and toothache. Asian herbalists use the seeds in medicines for shortness of breath and wheezing. Some claim fennel has aphrodisiac qualities. Fennel oil is used in cough medicine, liquorice sweets, perfumes and soaps.

Originally an indigenous plant of the Mediterranean region, fennel is now cultivated for export in Germany, France, Russia, Middle East and India.