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   Organic Fennel Seeds / Fennel Powder

Product Type - Fennel Seeds / Fennel Powder
Botanical Name - Foeniculum vulgare
Family Name - Apiaceae


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. Fennel yields both an herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to the ancient Greeks and spread throughout Europe by Imperial Rome. It is also grown in India, the Orient, Australia, and South America and has become naturalized in the US. It has been called the “meeting’ seed” by the Puritans who would chew it during their long church services. The name derives from the Latin foeniculum, meaning “little hay.



Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel's texture is similar to that of celery, having a crunchy and striated texture.

   Uses of Fennel Seeds

» This seeds are sometimes confused with those of anise, which are similar in taste and     appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste.
»  Fennel is a thoroughly tried remedy for gas, acid stomach or dyspepsia, gout, cramps, colic,    cystitis, and spasms. Ground fennel sprinkled on food will prevent gas in the stomach and     bowels.
»  Fennel seeds are used whole or ground to flavor bread, cakes, pastries, soups, stews, sweet     pickles, fish and sauerkraut.
»  The seeds are mainly used as a flavoring agent in medicines and to disperse flatulence. It is     an ingredient of the official compound powder of liquor iced.

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