This is a fragrant seed that refreshes the palate, soothes the stomach, and adds quiet depth to everyday cooking.
It’s high in fiber, easy on the stomach, and used widely across Indian kitchens both as a digestive and a flavouring spice. Traditionally chewed after meals as a mouth freshener (mukhwas) and digestive, fennel seeds also find their way into pickles, spice blends, stews, and baked goods.
Fennel seeds can be a flavor booster in both savory and sweet recipes. In savory cooking, toast them lightly to release their aromatic oils before adding them to dishes like soups, stews, and curries. They are also excellent for marinades, rubs, and pickling. In baking, fennel seeds can elevate bread, cookies, and cakes, offering a unique twist to traditional recipes.
Q: How are fennel seeds typically used in cooking and baking?
A: Fennel seeds are versatile and used in various culinary applications. They can be added to dishes like soups, stews, and curries to impart flavor. They are also used in baking, particularly in bread, biscuits, and desserts.
Q: What is the nutritional value of fennel seeds, and are there any health benefits associated with them?
A: Fennel seeds are a good source of dietary fiber, vitamins (such as vitamin C and B vitamins), and minerals (like calcium and magnesium). They are believed to have digestive and anti-inflammatory properties and may help with indigestion and bloating.
