Fennel is an herb native to southern Europe and Asia Minor. It is cultivated there, and in the US, Great Britain, and temperate areas of Eurasia. All parts of the plant are aromatic. When cultivated, fennel stalks grow to a height of about 1 m. Plants have finely divided leaves composed of many linear or awl-shaped segments. Grayish compound umbels bear small, yellowish flowers. The fruits or seeds are oblong, oval shaped, about 6 mm long, and greenish or yellowish brown in color with 5 prominent ridges. The seeds have a taste similar to anise. Foeniculum dulce(carosella) is grown for its stalks, while F. vulgare(finocchio) is grown for its bulbous stalk bases. A number of subspecies have been identified.Fennel seed and fennel seed oil have been used as stimulant and carminative agents in doses of 5 to 7 g and 0.1 to 0.6 mL, respectively.Contraindications have not yet been identified,,,..Documented adverse reactions and menstruation induction effects. Avoid use. One study suggested that a fennel constituent has the ability to inhibit the drug metabolizing enzyme cytochrome P450 3A4. Therefore, fennel should be used cautiously with medications metabolized by this enzyme.Fennel may cause sun poisoning, skin reactions, and cross reactions. The oil may cause hallucinations and seizures. Premature breast development in girls has been reported with the use of fennel. Poison hemlock may be mistaken for fennel
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Anise seeds are a good substitute for fennel seeds in some recipes.
The English word for "saunf" is fennel seeds.
Fennel
It is difficult to provide an exact ratio as it varies depending on the size and weight of the fennel stalk. However, on average, you can expect to get around 1-2 tablespoons of fennel seeds from one fennel stalk.
Saunf is called fennel seeds in English.
Saunf
Sometime in April.
The Telugu translation for fennel seeds is "సొప్పు" (soppu).
Dried fennel seeds have a shelf life of three to six months. If you use the seeds after this time period, you may notice that the flavor has started to fade.
Somewhere between 1/8 to 1/4 of a teaspoon, depending on how strong the fennel seeds are.
Fennel seeds in Hindi are called "saunf" (सौंफ). They are commonly used in Indian cooking for flavoring and for their digestive properties.