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Also known as- Foeniculum vulgare, Anethum Foeniculum, Bari-Sanuf, Bitter Fennel, Carosella, Common Fennel, Fennel Oil, Fennel Seed, Finnochio, Florence Fennel, Foeniculi Antheroleum, Foeniculum Officinale, Foeniculum Capillaceum, Garden Fennel, Large Fennel, Sanuf, Shatapuspha, Sweet Fennel, Wild Fennel.
Parts Used
The fruit or "seeds," dried and used whole or ground. 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.
Typical Preparations
Used in cooking whole or ground as an excellent spice. Fennel Seed is the oval, green or yellowish brown dried fruit of Foeniculum vulgare, a member of the parsley family. Fennel goes well with fish and is used in Italian sausages and some curry powder mixes.
Precautions
Fennel seed oil should never be given to infants or young children because of the danger of spasms of the throat.
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Like caraway, fennel seeds are rich source of dietary fiber. 100 g seeds provide 39.8 g of fiber. Much of this fiber is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and easing constipation condition. Fennel seeds indeed contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body.
Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. The seeds indeed are storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in the fennel seeds.
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