| Name in International
languages |
| Spanish |
Hinojo |
| French |
Fenonil |
| German |
Fenchel |
| Swedish |
Fankal |
| Arabic |
Shamar |
| Dutch |
Venkel |
| Italian |
Finocchio |
| Portuguese |
Funcho |
| Russian |
Fyenkhel |
| Japanese |
Uikyo |
| Chinese |
Machin |
| Hindi |
Saunf |
|
|
| DESCRIPTION |
| The fennel seed has sweet
agreeable flavour and an odour similar
to aniseed. It’s a cooling spice.
In ancient times, fennel was considered
to increase strength. Roman gladiators
mixed it with their food before entering
the arena. |
| |
| The famous battle of
marathon in 490 B.C, was fought on a
fennel field. Fennel is a native of
Europe and Asia Minor. Today, India
is by far the largest source of fennel
along with Egypt and China. In India
it thrives in the sunny, limey well-drained
loams of Gujarat, Rajasthan and Uttar
Pradesh. |
|
|
|
| |
| Botanical name |
Family name |
Commercial part |
|
Foeniculum vulgare Miller
|
Apiaceae
|
Fruit
|
|
| |
| USAGE |
In India, fennel powder is always
used without the frying process. In Chettinand cuisine
whole fennel seeds are used.
Throughout the centuries fennel was prescribed for
everything from weight loss to tooth ache to colic
to snake bite. |
| |
|
|
