Fennel Seeds
Fennel Seeds
Description
Fennel seeds, or Saunf, are a flavorful spice used in Indian cuisine and consumed as is in almost all regions. It is an aromatic spice.
Fennel seeds, called Saunf, Sombu, Soppu, or Perumjeerakam in various languages, are used throughout India to varying degrees depending on the cuisine.
Fennel, like Jeera, is grown during the Rabi season and harvested in February/March. Like cumin, fennel seed is grown mainly in Gujarat, Rajasthan, and a few other states.
So the freshest fennel seeds are available from April onwards, when their flavour is strongest.
Bio Basics fennel seeds are grown organically, processed and stored naturally without chemicals, additives, or colouring agents at any stage.
It comes from two sources: a certified organic farmer producer group in Karnataka, which sources its spices from certified organic farmers in Gujarat & Rajasthan.
The second source of cumin is a PGS-certified organic farming collective based in Rajasthan. Its member farmers grow various spices, as Rajasthan is one of the top spice-growing states.
Nutritional Profile: Fennel seeds are high in minerals and antioxidants, and contain fair quantities of Vitamins C, A, and E. It is beneficial for lactating mothers and helps maintain hormonal balance, and acts as a good digestive aid. One of the reasons fennel seeds are used is for post-meal palate clearing & as a mouth freshener.
Flavour notes: Sweet, aromatic, citrusy, and mildly bitter
Storage: Store in a cool, dark and dry place. If you plan to keep it longer without using it, refrigerate it to retain its flavour and fragrance. Organic fennel can get infested if not stored properly.
Additional Information
| Size |
100g, 250g, 500g |
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