Fennel seeds are small, elongated, and oval-shaped, typically measuring about 4-10 mm in length. They have a slightly ridged surface and are pale green to brown in color. The seeds are aromatic and have a sweet, anise-like scent, making them popular in cooking and herbal remedies. When crushed, they release a strong, distinctive fragrance that enhances various dishes.
Fennel
Some recipes that highlight the unique flavor of fennel seeds include roasted fennel with Parmesan, fennel seed-crusted pork tenderloin, and fennel seed biscotti.
The Tamil name for fennel seed is "Perunjeeragam."
Anise seed will substitute for fennel seed--use about half as much. Fennel seed is readily available at mid-east or Asian markets and it's very cheap.
Some plants that look like fennel include dill, anise, and caraway. These plants have similar feathery leaves and can be easily confused with fennel.
Both aniseed & fennel have the same flavour & taste. Only difference is that the fennel seed is smaller, also called Vilaithi Sauf.
Tarragon can be substituted for anise seed. Another substitute can be fennel seed. Try a pinch of crushed fennel or anise seed as a substitute for a teaspoon of tarragon.
Saunf is called fennel seeds in English.
soump
The Telugu translation for fennel seeds is "సొప్పు" (soppu).
It is a Hindi word for aniseed or fennel seed.
it is perunjeerakam in tamil........