Ayurvedic Tuesdays – Fennel

Ayurvedic Tuesdays – Fennel








I am often called a seed,
but am actually a fruit
Use me as a spice, mouth freshener or in a salad
I am packed with flavor,
And I smell nice.

Fennel (saunf), served in India at the end of a meal, is an aromatic and cooling herb that aids digestion. Fennel bulbs and leaves are extensively used in Indian, middle-eastern, Italian and Mediterranean cuisines. The seeds form an important constituent of the ‘Panchphoron’ (A 5-spice mix) used in eastern India. Rogan Josh, a Kashmiri delicacy will be incomplete without this essential ingredient. Simply chewing the seeds after food relieves symptoms like bloating and stomach ache. In medieval times the Greeks used these as a hunger suppressant to control obesity. Consumption of fennel tea controls nausea and vomiting. And it acts as a coolant in summers if you soak the seeds in water overnight and have it in the morning.

Image Source: By Howcheng (Own work) [GFDL (www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (www.creativecommons.org/

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