Fennel also called Saunf is a highly aromatic and flavorful herb used in cookery and sweet desserts. It is very familiar in cookery and remedial uses due to its sweet-smelling and medicinal properties. These are pale greenish in color and have a faint sweet and energizing flavor. It is more than just a normal mouth freshener. Toasted fennel is one of the typical ingredients responsible for the subtle and complex aroma of fiery, chilli laden curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a spicier and less sweet impression. It is traditionally considered one of the best herbs for fish dishes especially for poaching fish and seafood. Roasted fennel seeds are consumed as an after-meal digestive to freshen breath. They are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight.
- Fennel seeds contain a good amount of dietary fiber that is essential for the body. The fiber content helps improve digestion in the body, by facilitating timely breaking down of food molecules that make energy reactions possible.
- Another effect of prevention of free radical reactions by fennel seeds – Neurological diseases are helpfully kept at bay.
- Production of Red Blood Cells is enhanced by the consumption of Fennel Seeds. Copper, which is required by the body for the production of red blood cells, is present in these seeds.
It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate.