Fennel seeds

These are the small, oblong dried fruits of Foeniculum vulgare Miller, a biennial or perennial herb in the Apiaceae family. In your dabba they look light green to yellowish-green and smell sweet.

Fennel is indigenous to Southern Europe and the Mediterranean basin and has been cultivated and used across India for centuries.

Saunf tastes naturally sweet and a little licorice-like, with a fragrant lift from essential oils such as anethole. Crackle whole seeds in hot ghee or oil and the flavor turns warm, nutty, and toasty. Stirred in as a powder, it gives gravies round, gentle sweetness.

Start your tadka with whole saunf for dal or a simple vegetable dish; bloom it in hot oil or ghee so it sizzles and perfumes the pan.

Ground fennel is a cornerstone in Kashmiri gravies and spice mixtures, paired with dry ginger powder in traditional Kashmiri Pandit curries like Rogan Josh.

It is an essential part of panch phoron, the five-spice of Eastern India used for lentils and vegetables. For drinks, infuse seeds or powder into festive beverages, summer sharbats, or thandai syrups. Chew plain or candied seeds after a meal as a finishing touch.

Fennel is indigenous to Southern Europe and the Mediterranean basin and has been cultivated and used across India for centuries. In India, Gujarat is the leading producer of fennel seeds, and Rajasthan is a major commercial grower. Unjha Fennel from Gujarat holds a registered Geographical Indication for its distinct quality and high volatile oil content.

According to USDA FoodData Central, whole fennel seeds provide approximately 40 g dietary fiber and over 1,100 mg calcium per 100 g.