Fennel
Description
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.
Specifications
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USES
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.
INDIAN NAME OF SPICES
Bengali : Pan, Muhiri, Mauri
Gujarati : Variari
Kannada : Badi-sopu
Malayalam : Perum jeerakam Marathi : Badishep
Punjabi : Saunf
Sanskrit : Madhurika
Tamil : Shombei
Telugu : Sopu, Pedda-jilakara
FOREIGN NAME OF SPICES
French : Fenouil
German : Fenchel
Swedish : Fankal
Arabic : Shamar
Dutch : VenkelItalian : Finocchio
Portuguese : Funcho
Russian : Fyenkhel
Japanese : Uikyo
Chinese : Hui-Hsiang
ORIGIN AND DISTRIBUTION
It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favours high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.
