The aromatic fruit of the Foeniculum vulgare plant are dried and commonly referred to as fennel 'seeds.'

The seeds are greenish-gray or brownish, depending on the variety, and are used both whole and ground.

In ayurveda, fennel is regarded as one of the most sattvic spices. It pacifies Vata and Pitta, and is helpful for digestion for Kapha in small quantities. Fennel is cooling, and offers the sweet taste. This spice is wonderful for enhancing the digestive agni.

Eating a teaspoon of fennel seeds after a meal helps enhance digestion and freshens the breath. Fennel is also helpful for facilitating cleansing.

Using fennel as a spice

Fennel has a sweet, anise-like flavor and combines well with other ayurvedic spices such as cumin, coriander, turmeric, clove, cardamom and turmeric.

Fennel seeds can be sautéed in ghee and added to prepared dishes at the end. Sautéing in ghee releases the rich aroma and flavor of fennel, and ghee also works as a carrier to help transport the therapeutic benefit of the spice to the cells and tissues of the body.

Ground fennel is either sautéed in ghee with other ayurvedic spices and added to dishes, or it can be added to dishes during the cooking process.

Fragrant fennel tea is soothing for the stomach and digestive system.

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