Product Description

Because fennel is grown in dry areas, seed can be sown only after the spring monsoon. Seeds are ready for harvest when they harden and turn a greenish gray. The plants are then cut by hand and dried. The fennel seed has a warm, sweet, agreeable flavor and an odor similar to licorice and anise seed. Today, the three largest sources of fennel seed are India, Egypt, and China. The pleasingly warm, sweet smell and the clean appearance are clear indications of how well Indian fennel retains its exclusive quality even after drying. Well-known as 'Saunf' Indian fennel is used in food, medicine, liquor and perfume.