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Fennel Spices: The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative. In ancient India fennel was used as a condiment and culinary spice. Today in India for meat dishes, fishes and seafood fennel is used to have the sweet flavor that also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor. Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best. In Rome, young fennel shoots are used as food. Of the European countries, it is most known and used in France and optionally part of the herbes de Provençe, a spice mixture from Southern France.

Fennel Health: In Greece, it was a symbol of success whereas, Unique Phytonutrients with Antioxidant and Health-Promoting Effects, Also Antioxidant Protection and Immune Support from Vitamin C, The vitamin C found in fennel bulb is directly antimicrobial and is also needed for the proper function of the immune system. Fiber, Folate and Potassium for Cardiovascular and Colon Health. As a very good source of fiber, fennel bulb may help to reduce elevated cholesterol levels. Fennel is good to break wind, provoke urine, and eases the pains of the stone and to help break it. The leaves, or rather the seeds, boiled in water, stays the hiccough and soothes the stomach of sick and feverish persons. Fennel not only improves digestion, but also can reduce bad breath and body odor that originates in the intestines.

Description
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.

Origin and Distribution
It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favours high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.

USES

The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.

Botanical name	Family name	Commercial part
Foeniculum vulgare Miller	Apiaceae	Fruit

Indian Name
Hindi	: Saunf, sonp
Bengali	: Pan, Muhiri, Mauri
Gujarati	: Variari
Kannada	: Badi-sopu
Malayalam	: Perum jeerakam
Marathi	: Badishep
Punjabi	: Saunf
Sanskrit	: Madhurika
Tamil	: Shombei
Telugu	: Sopu, Pedda-jilakara

Name in international languages

Spanish	: Hinojo
French	: Fenouil
German	: Fenchel
Swedish	: Fankal
Arabic	: Shamar
Dutch	: Venkel
Italian	: Finocchio
Portuguese	: Funcho
Russian	: Fyenkhel
Japanese	: Uikyo
Chinese	: Hui-Hsiang
Further Reading: Sensory quality: Sweet and aromatic, similar to anise. Main constituents: The content of essential varies strongly (0.6 to 6%); fruits in the center of an umbel are generally greater, greener and stronger in fragrance. The essential oil of the most important fennel variety (var. dulce) contains anethole (50 to 80%), limonene (5%), fenchone (5%), estragole (methyl chavicol), safrole, a-pinene (0.5%), camphene, ß-pinene, ß-myrcene and p-cymene. In contrast, the uncultivated form (var. vulgare) contains often more essential oil, but since it is characterized by the bitter fenchone (12 to 22%), it is of little value. Fennel fruits, often referred to as “fennel seeds” rather inaccurately, are an ancient spice of the Mediterranean, known by the Greeks since three millennia. In the course of time, fennel usage spread both to the East and to the North, which is why fennel is now part of Northern European cookery as well as of East Asian cooking. Being a main component of the Chinese five spice powder, fennel is firmly rooted in Chinese cuisine, although it is hardly ever used alone, but always as component in spice mixtures. Besides five spice powder, it is often found in spice mixtures employed for long-cooked stews or master sauce. Fennel is quite important in several regional cuisines of the Indian subcontinent, particularly in Bengal, where it is part of the typical five-spice-mix panch phoron. Fennel usage is, however, not restricted to Bengal: In Sri Lanka, toasted fennel fruits are one of the typical ingredients responsible for the subtle and complex aroma of fiery and chileladen curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a more spicy and less sweet impression. Fennel is much used recipes from Iran, Arabia and the Levant; it is also well established in Central Europe, chiefly to flavour rye breads, where the combination of sweet fennel and earthy bread is particularly delightful; moreover, fennel is often used for pickled vegetables and herbed vinegar. Last but not least, fennel is part of many sweet pastries. As fennel is native to the Mediterranean, it is most typical for the cuisines of Southern Europe. It is used for meats and poultry, but even more for fish and see food. Fennel is rather popular in Southern France and often contained in the Provençal spice mixture herbes de Provence Italians are particularly fond of fennel, employing it for many different kinds of foods, e.g., for sausages or pasta sauces. It is often contained, together with herbs (thyme, oregano), in olive oil based marinades for vegetables and, sometimes, sea foods.