Fennel
Hindi Name: Saunf
Botanical name
Foeniculum vulgare
Family name
Miller Apiaceae
Commercial part
Fruit
The
Botanical name
Foeniculum (Latin for "little hay") refers to the aroma of
fennel and is the source of the name of fennel in many contemporary
European languages. In India fennel is called saunf and is the
traditional spice of the region.
Fennel is the dried aromatic ripe fruit of herbaceous plant and grows
well in mild climates. Throughout Asia and Europe fennel fruits or seeds
are used but there is no region where extensive fennel usage were
especially typical. Even in many Mediterranean, Arabic, Iranian, Indian
and Central European dishes fennel is needed in small quantities. It is
a component of the Chinese five-spice powder and the Bengali panch
phoron in India.
Different countries have various usage and beliefs regarding fennel. In
ancient India fennel was used as a condiment and culinary spice. Today
in India for meat dishes, fishes and seafood fennel is used to have the
sweet flavor that also harmonizes with the earthy aroma of bread and
gives pickles or vinegar a special flavor.
In Greece, it was a symbol of success whereas in Rome, young fennel
shoots are used as food. Of the European countries, it is most known and
used in France and optionally part of the herbes de Provençe, a
spice mixture from Southern France
In India, it thrives in sunny, limey, well-drained soil of Gujarat,
Rajasthan and Uttar Pradesh and is used in food, medicine, liquor and
perfume..
India exports substantial quantities of fennel to USA, Singapore, UK,
UAE, Sri Lanka, Malaysia, Saudi Arabia and Japan in a variety of forms
including seed, powder and volatile oils.
| Name in International
Languages |
| Spanish: |
Hinojo |
| French: |
Fenouil |
| German: |
Fenchel |
| Swedish: |
Fankal |
| Arabic: |
Shamar |
| Dutch: |
Venkel |
| Italian: |
Finocchio |
| Portuguese: |
Funcho |
| Russian: |
Fyenkhel |
| Japanese: |
Uikyo |
| Chinese: |
Hui-Hsiang |
|
