Also known as
Foeniculum vulgare, sweet fennel, finocchio
Fennel is a flowering plant of the celery family which is indigenous to the Mediterranean & has since spread throughout most of the world thanks to the popularity of its seed as a culinary spice, possessing the flavors of anise, citrus, & mild notes of camphor.
anethole (50 to 80%), limonene, fenchone, methyl-chavicol, safrole, a-pinene, camphene, b-pinene, b-myrcene and p-cymene
Fennel seeds are commonly seen in Indian cuisine & are also eaten after meals to improve digestion & freshen the breath. When brewed into tea fennel produces a sweet tasting drink that soothes the stomach & eliminates flatulence.
Fennel seeds are one of the main ingredients in masala chai teas, having a combined sweet & aromatic profile while improving digestion & settling the stomach. The strongest note of fennel is that of anise, however there are strong secondary notes of orange peel zest & camphor which produce an almost wintergreen type of undertone that balances & sweetens the licorice like notes from the anethole.
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