Fennel, a spicy perennial plant, is a member of the bulb family. It can be found in drier areas of Mexico, Central America, and Africa. Fennel seeds contain curative qualities that are used as an internal antibiotic. Fennel has been used in folk remedies for hundreds of years. When ingested, it initiates an allergic response in some individuals.
Fennel is most commonly used in Italian and Spanish soups, stews, and sauces. Fennel seeds, when added to water, crystallize and become a gelatinous substance. Fennel is also known as big cumin or sweet seed because of its resemblance to small cumin seed with a slight golden color. Many people use fennel to flavor soups, chicken dishes, salads, and sandwiches. The seeds can be cracked to create a delicious tea.
Fennel has a delightful and nutty flavor. It pairs well with pasta, chicken, fish, and turkey. Fennel is one of the most widely-used spice in Indian cuisine; it adds a depth of flavor to curries, chicken chole, and pakoras. Indian curry chefs also love fennel seeds because it adds a peppery flavor to their dishes. In the West, fennel is often added to tea to help with the tannins; however, there are no reports of adverse reactions to consuming this spice.
Fennel is similar in taste to cloves, cinnamon, nutmeg, cardamom, anise, ginger, and fennel seeds taste like Rosemary. Fennel has a nutty flavor and is similar to nutmeg in its intensity. It is used to flavour soups, sauces, potato dishes, chicken dishes, and stewed vegetables. Fennel is a spice that gives food a tangy taste. Traditionally, fennel seeds were chewed as an antidote to poison: if eaten, the person would become alert and the poisonous substance would not affect him/her further.
Fennel is also available in capsule form, and you can buy its seeds from a number of supermarkets or online stores. Fennel has a sweet, licorice-like taste, similar to anise seeds, and it is used in a wide range of cuisines. It has a nutty, licorice-like flavor, similar to nutmeg and anise seeds, and it is used in a wide range of cuisines. Fennel is one of the most commonly used spices in India and in the Middle East.
Anise seeds and licorice seeds are available both fresh and dried. You can use fennel seeds, to make your own licorice tea. When mixed with sugar, water and licorice juice, this drink is very popular in India, where it is often taken as a tea with a little sugar added to make it sweet. You can prepare fennel seed tea for breakfast, lunch or dinner. Fennel tea is good for stomach upsets, nausea and gas. Some people drink licorice juice, honey and licorice tea together to reduce their allergies, as licorice has a cooling effect on the body.
The digestion of foods can be affected by some of the spices we use. If you find that your digestion is being affected by some of your regular spices, it may help to start eating more of these natural herbs. One study in the US suggests that drinking dried fennel seeds may help relieve digestive problems, such as heartburn, because of its anti-gas properties. Dried fennel seeds can be easily prepared by soaking the seeds in salty water for 10 minutes to remove most of the oil, then cooking in olive oil.
Other studies have shown that fennel seeds contain strong antioxidants that prevent DNA damage after exposure to free radicals, thus protecting against certain cancers. Dried fennel seeds contain carotenoids, which are like beta-carotene found in carrots and cantaloupe, and research indicates that they have many positive effects on the health of animals, including protection from cancer. Because of these benefits, many people use fennel seeds contain extracts for skin care, hair care, sinus care and digestive care.