India, one of the largest exporters of fennel seeds/saunf (as it is popularly known), uses it voraciously due to its benefits. People from diverse cultures prefer consuming fennel seeds owing to their various medicinal properties. For instance, Indian families often consume fennel seeds after having their meal for healthier and faster digestion.
Fennel Seeds commonly known as Souff, is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill.
In culinary terms, fennel Powder are a very crucial ingredient in many seasoning blends of Italy, China, Scandinavia, etc. They are a commonly used ingredient in the Italian sausages and also in rye balls and meat breads. Fennel Powder are a rich source of minerals like potassium, manganese, magnesium, etc. There are two main constituents of fennel Powder, namely, Anethol and Fenchone.
Fennel Powder come with a vast set of health benefits. The presence of Anethol in the fennel Powder helps to fight against cancer and indigestion.
Climate: Fennel is a cool season crop mainly grown during winter season in north India, and does not thrive in south India except at higher elevation. A dry and cold weather favours higher seed production. Fennel thrives on long sunny days. A temperature of 15-20 C is the optimum and above 250 for extended period usually retards development and in early growth may result premature flowering and very low seed yield. Crop is susceptible to frost injury at flowering stage. The optimum temperatures for seed germination is 25-290 C. High winds at the time of maturity can cause shattering and very hot winds at flowering reduce seed setting.
India, one of the largest exporters of fennel seeds/saunf (as it is popularly known), uses it voraciously due to its benefits. People from diverse cultures prefer consuming fennel seeds owing to their various medicinal properties. For instance, Indian families often consume fennel seeds after having their meal for healthier and faster digestion.
Fennel seeds are often interlinked to ‘longevity’ and are known for offering a wide range of nutritional properties that improve the human body’s well-being.
Moreover, fennel seeds offer a concentrated source of different minerals vital for regulating blood pressure and water retention inside our bodies. Fennel seeds are highly aromatised.
Fennel seeds closely resemble anise seeds in terms of appearance and are extracted from fennel plants. They contain multiple nutrients like Vitamin K, Vitamin E, manganese, copper, zinc, and phosphorus and are a good source of Vitamin C.
Fennel seeds have a crunchy texture on the outside with a mildly sweet flavour. It is also widely used as a mouth freshener.
One serving of fennel seeds contains 1% of the RDI (Recommended Dietary Intake) for Vitamin C, which acts as an active antioxidant for your body, protecting your skin from any damage caused by the sun, smoke, or pollution.
Fennel Seeds commonly known as Souff, is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill.
Soil: Fennel thrives well on drained loamy soil, which is rich in plant nutrients and lime. However, heavy soils are more desirable than light soils. A neutral to slightly alkaline soil in the range PH 6.5-8.0 is preferable, but saline soils should be avoided, as even low level of salinity significantly reduce seed yield. Fennel is low accumulator of heavy metals and thus can be grown on polluted soil.
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Packing size available in 10 kg. , 20 kg. , 25 kg. in PP bags
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European quality
Gulf quality
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