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Ancient
Indians used fennel as a condiment and culinary spice.
In Greece, it was a symbol of success. In Rome, the young
fennel shoots were used as food. Pliny considered it good
for improved vision. Culpeper recommends it as an antidote
for poison. The dried ripe fruit of aromatic, herbaceous
plant, fennel grows well in most mild climates. In India,
it thrives in the sunny, limey, well-drained loams of
Gujarat, Rajasthan and Uttar Pradesh. The pleasingly warm,
sweet smell and the clean appearance are clear indications
of how well Indian fennel retains its exclusive quality
even after drying. Well-known as 'Saunf' Indian fennel
is used in food, medicine, liquor and perfume. India exports
substantial quantities of fennel to USA, Singapore, UK,
UAE, Sri Lanka, Malaysia, Saudi Arabia and Japan in a
variety of forms including seed, powder and volatile oils.
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Fennel seeds are the dried fruit of Foeniculum
vulgare, which belongs to the parsley family. It is
oval in shape and green or yellowish brown in color.
It has a slightly sweet flavour.
Fennel is generally used as a condiment
and culinary spice in food and beverages. It is used
in some curry powder mixes. Toasting Fennel Seeds accentuates
their flavor. It is also known to have medicinal properties.
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Botanical
Name: Foeniculum vulgare Miller
Family Name:
Apiaceae
Commercial Part:
Fruit |
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in international languages |
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Spanish:
Hinojo
French:
Fenouil
German:
Fenchel
Swedish:
Fankal
Arabic:
Shamar
Dutch:
Venkel
Italian:
Finocchio
Portuguese:
Funcho
Russian:
Fyenkhel
Japanese:
Uikyo
Chinese:
Hui-Hsiang
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