Herbs & Spices

Fennel Seed / Badi Saunf

Fennel is a plant that can be used either for its leaves or for its seeds. As far as Indian cuisine is concerned, it is the latter that is of more importance. Indigenous to the Mediterranean, fennel is now also cultivated in India, the Middle East and in Russia.

The plant produces a distinctive warm, liquorice-like aroma similar to anise but less intense and the seeds are sweet and fragrant. It has a slight menthol undertone with musty flavour notes.

Fennel seeds form an important ingredient in the Bengali panch phoron five-spice mixture. In other regions of India, fennel is used in garam masala, spiced gravies and sweet dishes. The seeds are widely used in India after a meal as a breath freshener and a digestive aid.

Whole and ground fennel is used in varying degrees in Patak's pastes and Jalfrezi and Balti flavours.

Did you know?
Ancient Chinese and Hindus used Fennel as a remedy for scorpion stings; in the Middle Ages, it was also hung over doorways to ward off evil spirits. It is currently suggested to relieve wheezing and aid catarrh and asthma patients.