saunf

Culinary

Many cultures in South Asia, Afghanistan, and West Asia use fennel fruits in cooking. In many parts of India, fennel fruits; called saunf, are consumed raw or roasted as mukhwas; an after-meal digestive and breath freshener or candied as comfit. In Iraq, fennel seeds are used as an ingredient in nigella-flavored breads. It is one of the most important spices in Kashmiri cuisine and Gujarati cooking. In Indian cuisine, whole fennel seeds and fennel powder are used as a spice in various sweet and savory dishes. It is an essential ingredient in the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. Fennel seeds are also often used as an ingredient in paan, a breath freshener most popularly consumed in India. In China, fennel stem and leaves are often ingredients in the stuffings of jiaozi, baozi, or pies, as well in cold dishes as a green vegetable. Fennel fruits are present in well-known mixed spices such as the five-spice powder or thirteen-spice powder.