Fennel or Saunf is a highly aromatic and flavorful herb used in both savoury and sweet dishes. It is an essential component of the Bengali spice mix panch phoron!
Toasted fennel is one of the prime ingredients for the complex aroma of fiery, chilly laden gravies. The dry toasting increases the flavour and changes the character of fennel to a spicier herb. It is the best herb for seafood poaching!
Roasted fennel seeds are consumed as an after-meal digestive to freshen breath. They are also eaten raw, sometimes with some sweetener.
Fennel is one of the safest remedies for colic, which helps with infant flatulence.
Stay tuned as @elthecook explores the depth of this fragrant spice. Find out how we use Fennel in our recipes!
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