Roasted fennel is a tried and tested remedy for relieving gas and stomach acid, and other painful stomach disorders related to digestion. Regular chewing of fennel seeds after meal helps in curing the problems like indigestion, dyspepsia, constipation, foul breath and vomiting. Soak a tbsp of fennel seeds in a cup of water overnight and cleaning eyes with that water helps to cure puffy eyes and sore eyes. Fennel water also helps in curing pain and cramps during menstruation.MEDICINAL USES:
Consumption of fennel seeds with figs help in curing the problem of cough, lung abscesses and bronchitis. Fennel seeds are also considered as great herbal tonic for eyes.
The seeds give a distinctive flavor to baked goodies like bread, cakes and cookies. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Sauté fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce. It is an essential ingredient of the Assamese/Bengali cuisine/Oriya spice mixture panch phoron and in Chinese five-spice powders.
Saunf ka Pani
- ½ cup Fennel seeds/Saunf
- 3-4 tbsp Sugar crystals/Sugar/Misri
- 1 lit Water
Clean and wash fennel seeds. In a cooking vessel, add water and fennel seeds. Cook till water turns aromatic (nearly 5-6 min). Strain and leave it to cool under room temperature.
Stir in sugar, till it dissolves and consume.
Fennel is a cleansing and medicating herb, and can be used for a steam facial for opening pores and rejuvenating facial skin. MOUTH FRESHENER:Fennel seeds are served with sugar as an after-meal mouth freshener. (Dry roast fennel seeds, leave it to cool. Once cooled, add sugar (optional) and store in an air tight jar)Flavoured Saunf/Colored Saunf/Paan Supari/Mouth Freshner/Mithi Supari/Sweet Saunf is a mixture of fennel seeds with betel nut powder and other flavourful and aromatic ingredients. This mixture is commonly used as mouth freshener and also in making flavourful paan (flavoured betel leaf wrap).