Fennel Seeds (Hindi: Saunf) is the dried seeds of Foeniculum vulgare, a plant in the parsley family.
Origin and history
Native to the Mediterranean and long grown across India and Asia. In India the seeds are traditionally chewed after meals as a breath freshener.
Flavor and how to use it
Sweet, light and licorice-like. Use whole seeds in tempering and in dishes from Kashmir and Bengal, or ground in masala blends. Toast briefly to deepen the flavor.
Buying and storing
Store whole seeds airtight. They keep their aroma for a long time.
More history and where it is used
Fennel is a plant of the carrot family, native to the Mediterranean. Its seeds, bulb, fronds and pollen are all used in cooking. The seeds taste sweet and slightly like licorice because of anethole, the same compound found in anise.
Where it is used: India (mukhwas, the after-meal seed mix; panch phoron; Bengali and Kashmiri dishes), Italy (sausages, finocchiona salami and braised bulbs), France (Provençal dishes), China (five-spice powder) and the Middle East (teas).
Varieties and types
Common fennel seeds are green and sweet, while lucknowi fennel seeds are smaller and more aromatic. Florence fennel is the bulb vegetable.
Cooking tips
Toast seeds briefly until fragrant, then use whole or crushed. Chew a few after a meal to freshen breath, as many Indians do. Add fennel bulb to roasts, salads or slow braises.
Substitutes
Anise seed, or a little star anise, can be used for the seeds, and celery with a little anise can replace the bulb in cooked dishes.
Recipes on this site that use it
In kitchens and traditions
In India, roasted fennel seeds, often coated in sugar, are served at the end of a meal to freshen the breath and aid digestion. In Italy, fennel pollen is a luxury seasoning, and wild fennel grows along roadsides. Fennel features in Sicilian pasta con le sarde, and in Tuscany it flavors finocchiona salami. It is also one of the five spices in Chinese five-spice powder.
Good pairings and ideas
- Chew a few toasted seeds after meals.
- Add crushed seeds to meatballs, sausages or bread dough.
- Slice raw fennel bulb thinly with lemon and olive oil.
- Brew seeds into a soothing tea.
Frequently asked questions
Is fennel the same as anise?
No, but both contain anethole. They come from different plants. Fennel is sweeter and milder.
Are fennel seeds and cumin the same?
No. Cumin is earthy and warm, while fennel is sweet and licorice-like.
Can I use the fronds?
Yes. The feathery leaves are good in salads and as a garnish.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: Jaspreet Kalsi on Unsplash.