Fennel seeds saunf Indian spice 400g

Fennel seeds (called Saunf in Hindi) hold a very special place in Indian cuisine. They bring a sweet, aniseed, and very refreshing flavor. Unlike many other spices, fennel has the distinction of being used both during the cooking of dishes and at the very end of the meal!

Here are the main Indian uses and recipes with fennel seeds:

1. Mukhwas or Pan masala (digestive and breath freshener)
   This is undoubtedly the most famous use! As you leave almost all Indian restaurants, you are offered a small bowl containing fennel seeds (natural, dry-roasted, or coated in colored sugar). They are chewed for a long time at the end of the meal to freshen the breath and aid digestion thanks to their Ayurvedic properties.
   
   
2. Regional curries (Kashmir and Punjab)
   Fennel seeds (often powdered or crushed) are a pillar of Kashmiri cuisine in northern India. They are essential in Kashmiri Dum Aloo (a rich potato curry) and Rogan Josh (the famous Kashmiri lamb curry). In Punjab, they are also used to flavor chickpea curries (Amritsari Chole).
   
   
3. Panch Phoron (The Bengali 5-spice blend)
   Fennel is one of the five whole spices that make up this famous Eastern Indian blend (along with cumin, mustard, fenugreek, and nigella). This blend is fried in hot oil to intensely flavor Dals (lentil dishes) or vegetable dishes like Aloo Posto (potatoes with poppy seeds).
   
   
4. Achars (Indian pickles)
   In the famous, highly spicy Indian condiments, such as green mango, lemon, or chili pickles, fennel seeds are coarsely crushed and mixed with mustard oil. They bring a sweet note that balances the acidity and heat of the marinade.
   
   
5. Traditional drinks
   Fennel is highly renowned for its refreshing properties (cooling effect) on the body. Thandai, a rich drink made with milk, almonds, rose petals, cardamom, and fennel, is traditionally drunk during the festival of colors (Holi).
   
   
6. Desserts (Mithais)
   Fennel seeds pair wonderfully with sweet preparations. They are notably found in the dough of Malpuas (small Indian pancakes that are fried and then soaked in sugar syrup) or in certain traditional biscuits and sweet breads.