fennel originated in Italy then brought to other countries
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Fennel is a versatile, large, clump-forming perennial herb from the Mediterranean that has been valued for cooking since Ancient Roman times and earlier. Its seeds have a pungent anise flavor and are used as a common spice. In fact, they lend the predominant flavor in Italian sausage. Vegetable, or bulb fennel cultivars develop large, bulbous bases that have the crisp texture of celery and a mild anise flavor. Bulb fennel is a traditional ingredient in Mediterranean cooking and may be eaten cooked or fresh.
C30H40O3 is the chemical formula of fennel.
Common names for fennel include sweet fennel, Florence fennel, and finocchio.
The botanical name for fennel is Foeniculum vulgare.
Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Five spice powder, a ground combo of cinnamon, cloves, Szechuan pepper, fennel and star anise, is used in Chinese cuisine.
Saunf, or fennel, is an herb; but it is used for spice purposes.
It's a spice called "Perum Jeerakam"
Yes, fennel is a vegetable that is safe to eat. It can be consumed raw in salads, cooked in dishes, or used to flavor dishes. The entire fennel plant is edible, including the bulb, stalks, and fronds.
It's a spice called "Perum Jeerakam"
Fennel seed in Hindi is called "सौंफ" (saunf). It is a common spice used in Indian cooking and traditional medicine.
Fennel- A plant, Foeniculum vulgare, of the parsley family; The bulb, leaves, or stalks of the plant, eaten as a vegetable; The seeds of the fennel plant used as a spice in cooking
5 spice comprises of following 5 spices fennel, cloves, and cinnamon, along with star anise and Szechuan peppercorns.
It's a spice called "Perum Jeerakam"
Fennel and its near relatives is commonly found as a spice for food. A close relative is Hemlock, quite poisonous. Other relatives in the family include the Parsnip and Anise and Coriander.
Celery can be used as an alternative to fennel root if the dish will be cooked. If the dish is to be eaten raw, celery can be used, but a licorice-flavored herb or seed (fennel seed, anise, or tarragon) could be added to enhance the flavor.