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Description

DESCRIPTION

It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 meters high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish-yellow, deeply furrowed, 5 ridged, and has an agreeable aroma. 

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 a fairly mild climate. The dry and cold weather favors high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.

USES

The leaves of the fennel are 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 a fragrant odor and pleasant aromatic taste and are therefore used as a masticatory. They are also used for flavoring soups, meat dishes, sauces, pastries, confectionaries, and liquors. The fruits are aromatic, stimulant, and carminative.

FOREIGN NAME OF SPICES

Spanish : Hinojo French : Fenouil German : Fenchel Swedish : Fankal Arabic : Shamar Dutch : Venkel Italian : Finocchio Portuguese : Funcho Russian : Fyenkhel Japanese : Uikyo Chinese : Hui-Hsiang Hindi : Saunf, sonp Bengali : Pan, Muhiri, Mauri Gujarati : Variari Kannada : Badi-sopu Malayalam : Perum jeerakam Marathi : Badishep Punjabi : Saunf Sanskrit : Madhurika Tamil : Shombei Telugu : Sopu, Pedda-jilakara

Packaging:

As per clients specific requirement or 25 Kg./ 50 Kg Bags