Fennel Seeds

Organic and fair trade fennel seeds.

Fennel seed looks like cumin seed. What is fennel?

Fennel, (Foeniculum vulgare) has a unique aromatic taste similar to licorice and anise. Excellent with fish, it is a great antioxidant (ORAC 238,400, Trolox Equivalents per 100 grams ) and digestive aid. Our fennel seeds are fair trade, certified organic and grown in India and imported to Sri Lanka for processing.

The Plant
Fennel is closely related to parsley, dill and coriander. Out of pale green bulbs grow tightly packed stalks topped with feathery leaves. At the top of these stalks are small clusters of yellow umbrel flowers that produce little green seeds similar in appearance to cumin. The bulb, stalk, leaves and seeds of the fennel plant are all edible.

Health Benefits
Fennel is high in antioxidant Vitamin C, fiber, and folate. Research shows that anethole, the active ingredient in fennel, can help prevent cancer and reduces inflammation. According to studies, anethole shuts down a particular signaling system between cells preventing the activation of NF-kappaB, a potentially strong gene-altering and inflammation-triggering molecule.

Great for digestion, fennel alleviates bloating, flatulence and mild spasms of the gastrointestinal tract. Not only that, but chewing on whole seeds reduces bad breath and body odor that originates in the intestines. That’s why at Indian restaurants you’ll find a dish of fennel seeds in place of after dinner mints.

Useful for mothers with young babies, fennel can increase the flow of breast milk and fennel tea can help calm colicky babies (culture.polishsite.us.) Fennel tea is also great for chronic coughs, clearing mucus from the lungs. For other herbal remedies using fennel go here: Check this out. 

In the Kitchen
Fennel seeds are outstanding with fish and are great with meat and vegetable dishes, as well as breads and chutneys.

You’ll get the most flavour out of the seeds by grinding or dry frying them prior to use. To grind, use a pestle and mortar, a coffee grinder, or put them in a sealed bag and crush with a rolling pin. To dry fry, heat up a pan to medium heat and brown for a couple of minutes, frequently tossing them around the pan.