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Ancient Indians used fennel as a condiment and culinary spice. The dried ripe fruit of an aromatic, herbaceous plant, fennel grows well in most mild climates. The seeds are green to yellow-brown in colour with prominent lighter ridges. The pleasingly warm, sweet smell and the clean appearance are clear indications of how well Indian fennel retains its exclusive quality, even after drying. Fennel was an important medical plant in the past. It was also believed to help cure stomach complaints and toothache.
How to cook Fennel Seeds
To expose the flavour of the Fennel seeds you should dry fry the seeds in a frying pan. The whole plant is aromatic and the seeds smell like anise. The taste is warm, and fragrant but not very sweet. The seed is used for curries, flavouring meat and is used in the Chinese five spice. Well known as "saunf", Indian fennel is used in food, medicine, liquor and perfume.
- Suitable for vegetarians
- Store in a cool dry place. away from direct sunlight with the seal closed.