- Botanical Name: Foeniculum vulgare
- The fruit is a dry schizocarp from 4–10 millimetres (3⁄16–3⁄8 in) long, half as wide or less, and grooved. Since the seed in the fruit is attached to the pericarp, the whole fruit is often mistakenly called "seed".
- Fennel highly aromatic and flavorful. It has taste and flavor similar to anise and star anise, though usually not as strong. Fennel seeds are the primary flavor component in Italian sausage, and as a mouth freshener.
- Nutrition: A 100-gram portion of fennel fruits provides 1,440 kilojoules (345 kilocalories) of food energy, and it is a rich source (more than 19% of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV (table). Fennel fruits are 52% carbohydrates, 15% fat, 40% dietary fiber, 16% protein and 9% water (table).
- Cuisine: The bulb, foliage, and fruits of the fennel plant are used in many of the culinary traditions of the world. The small flowers of wild fennel (known as fennel "pollen") are the most potent form of fennel, but also the most expensive. Dried fennel fruit is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the fruit ages. For cooking, green fruits are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce.
- Storage: Keep tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Store red spices, such as paprika and red pepper, in the refrigerator. They will hold their color and keep their flavor longer.
|PROCESSING||PACKING||20' FCL Load||40' FCL Load|
|Seeds, whole||PP Bags, 25 kg||12,500 kgs||25,000 kgs|
Fennel Seeds Specifications: