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Fennel generally known as Saunf (Foeniculum vulgare) belongs to Apiacae family, which is mainly cultivated in Gujarat, Rajasthan and Uttar Pradesh. It is highly aromatic and has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. India is the largest producer of fennel. The best harvesting time is between the months of July and August and the best date to harvest this crop is June 15.Both the seeds and the oil distilled from them are used for flavoring. Fennel seed is used in the food and flavor industry for addition to meats, vegetable products, fish sauces, soups, salad dressings, stews, breads, pastries, teas, and alcoholic beverages. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties. Fennel seeds are used as an antispasmodic, carminative, diuretic, expectorant, laxative, stimulant, and stomachic. Roots once boiled as a vegetable, and used as an expectorant in cough mixtures