Fennel Seeds
 
About Fennel Seeds  
The word fennel developed from the Middle English fenel or fenyl, which came from the Old English fenol or finol. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and seeds.  
   
 
 
Cumin Seeds (Jeera)
 
Fennel Seeds (Souff)
 
Bishops Seeds (Ajwain)
 

Fenugreek Seeds (Methi)

 
Psyllium Husk (Bhusi)
 
Mustard Seeds
 
Red Mustard
 
Yellow Mustard (Sarsoo)
   
 
  Description
  Uses
  Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems.
  Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and seeds.
  Confusion with other spices
  Many species in the family Apiaceae (formerly Umbelliferae) are superficially similar to fennel, and some, such as poison hemlock (see below) are toxic. It is therefore unwise, and potentially extremely dangerous, to use any part of any of these plants as a herb or vegetable unless it can be positively identified as being edible.  
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