Souf- a Fennel seed

Fennel seed is the dried edible seed of a fennel flowering plant which is aromatic herbs belong to the parsley or Apiacae family. The botanical name of this plant is Foeniculum vulgare which is a stout and aromatic spice crop and commercially cultivated as an annual herb. The name derives from the Latin foeniculum, meaning “little hay”.

Indian version of fennel seed is known as Souf or Florence fennel whereas the foreign version specially grown in Mediterranean & European region is known aniseed (sweet fennel).

Fennel seed are approximately 4-8mm in length and each seed looks like ridged grain of rice. The color of the fennel seed ranges from light pale green to bright green color. Fennel seed is often used as a culinary spices and it can also be eaten raw or can be chewed as a mouth freshener as it taste like a licorice.

Dried Fennel seeds is considered a spice, while the edible roots, stalks and leaves of this plant is considered an herb. The bulb shaped vegetable called fennel, Florence fennel or Italian fennel are mainly used as a vegetable.

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It is one of the common spices in every Indian kitchen and one of the ingredients in Panchphoran spice mixture which is a mixture of 5 whole spices mainly used in Bengali cuisine. In Hindi it is commonly known as Souf seed (सौंफ का बीज)

A brief history of Fennel Plant

Fennel is possibly one of the oldest known spices in the world. dated back to 3000 B.C. The fennel plant is native to southern Europe and its name comes from the Greek for “marathon” because the battle at Marathon took place in a field of fennel.

It is an ancient seasonal herbs plant and Romans in ancient times mainly cultivated fennel for the seeds. They also use the fleshy shoots of this plant as a vegetable and for flavouring their meat items. It was brought to the United States by Puritans who chewed on the seeds as a means of staving off hunger.

Fennel plant looks very similar to the Dill plant. Fennel plant produces bright golden flower which mainly bloom in March to April.

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Flower are small in size and found in large flat topped umbels. The fruit of this tree are oblong to ovoid withm 3-5mm long and 1.5 -2 mm wide. The fruit are elongated and have strong ribs.

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This herb is well known to the ancient Indian, Chinese, Roman & Egypt. In ancient time Romans & French people used fennel seed as a herbs & its edible fleshy shoots as an aromatic vegetable. The leading producers are: India, Mexico, China, Iran, Bulgaria, Syria and Morocco.

Cultivation in India: –

India is top producer of fennel seed in the world. In India it is mainly cultivated as a Rabi crop as it require cool and dry climate conditions (Ideal temperature 15-25 degree C & 50-75mm rainfall) and best grown in black cotton soil & loamy soil containing lime with optimum soil pH should be in between 5.5 to 7. Some of the top & high yield variety of fennel plant are- Gujrat fennel-1, CO-1,RF 125, RF-101 & RF 35.

Although it is grown throughout in India, however top fennel cultivation state in India are Gujrat & Rajasthan and other major cultivation states are Punjab, Haryana, Madhya Pradesh, Uttar Pradesh etc.

The best time for sowing fennel is mid-September to mid-October and crop is ready for harvesting in 180 days or 6 months from plantation. The harvesting of the fennel seed from fennel plant is generally carried out by plucking the umbels once its seed gets fully developed and mature but still green. It is then allowed to sun dried for 5-10 days in shades and then it is used as a spices and sold in market.

Common name of souf in India & around the world:

Saunf in Hindi, Punjabi

Pan, Muhiri or Mauri in Bengali

Madhurika  in Sanskrit

Variari in Gujrati

Badi-sopu in Kannada

Sopu in Telgu

Perum jeerakam in Malayalam

Badishep in Marathi

Shombei in Tamil

Fenouil  in French, Hinojo in Spanish, Fankal in Sweedish, Finocchio in Italian, Hui-Hsiang in Chinese.

What are the various types of fennel seed:-

There are two main varieties of Fennel:-

One, developed mainly for production of Fennel seeds, is called Sweet Fennel (“Foeniculum vulgare var dulce”) and mainly grown in mediterranean & European region is also commonly known as Aniseed or sweet fennel.It is also called Patli souf (पतली सौंफ) or sweet souf OR foreign souf (विलायती सौंफ)

Where as the other one is called Florence Fennel (“Foeniculum vulgare var. azoricum) which is less sweet than the 1^st one and mainly grown in Asian countries. In india it is commonly known as souf in Hindi

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Flavour profile of Fennel seed:-

The fennel seed is warm and sweet in nature and its flavour is similar to licorice because it contains a chemical compound called anethole. When toasted/roasted the fennel seed it becomes less sweet and a bit spicy.

One of the demerit of this spices is that it quickly lose its flavor when ground so it is highly recommend to grind them in small batches for obtaining optimum flavor and add immediately to dishes at the end of the cooking process.

Fennel seed substitute: The closest substitution for fennel seeds are anise seeds, which come from a different plant but also have a licorice flavor.

Is there any difference between fennel seed and anise seed?

Fennel seeds and anise seeds are two very similar spices that many use interchangeably, especially in Italian and Indian cooking but they are not the same as both came from different plants, although their plants belong to the same parsley or Apiaceae family.

Some similarities between fennel seed and anise seed
Both are flowering plant and mainly belong to the Apiaceae or parsley family. Their aroma & flavor are of licorice. Both fennel and anise seeds contains essential oil called anethole which is responsible for their flavors. They are so similar that they are often confused with each other. Despite the fact the two spices have many similarities, their differences are significant when cooking.
Difference between fennel and anise seed
Fennel seed	Anise seed
It is the Indian version of aniseed called fennel or souf and mainly grown in India & extensively used in Indian cooking and known as desi souf or mota souf (मोटा सौंफ)	It is a foreign version or imported variety of fennel seed often called anise seed and mainly grown in Egypt, Middle East, and European countries. It is often known as Patli souf (पतली सौंफ) or sweet souf OR foreign souf (विलायती सौंफ)
Its flower is yellow in color Fennel is both used for spices and vegetables as its aromatic plants, leaves, steam, bulbs & seeds all are used in cooking.	Its flower is white in color Anise seed is only used as a spices but not as a vegetable as its only seed are used as a spices in cooking but No other parts of plant are used for any culinary purpose.
Fennel seeds are larger in size and can come in either yellowish-green or light green in colour with aroma of licorice.	Its seeds are small in size, brownish-gray, and slightly curved, with an aroma of licorice.
The flavor of fennel seed is less sweeter and little woodier than the flavor of anise seed. It is mainly used in the preparation of savoury dishes, sauces, tempering etc	it is sweet, mildly spicy, and very aromatic. The sweeter taste of anise makes it a better choice for sugar coating, mouth freshener and in the preparation of deserts & bakery items.
Saunf is used extensively in Indian cooking. Some key Masalas (spice mixes) in Indian cooking, like Paanch Phoran Masala, have saunf as one of their ingredients. Saunf is often used in Tadka or tempering of dishes and in pickles and chutneys. It is mainly used as a souf powder in Kashmiri dishes.	It is widely used in Middle Eastern, Italian, German, Indian, and Mexican cooking. Anise seed is used in Italian biscotti, desserts, and charcuterie. Anise seed (whole or ground) can be added to the dough for baked goods, fruit fillings for pies, and ground meat before baking. Anise extract can be used in baked goods and to flavor drinks such as coffee or hot chocolate. The seeds can also be used to brew a licorice-flavored tea.

Culinary use of Fennel seed or souf:-

• Aniseed and Fennel seeds are both extensively used in Middle Eastern, Italian and Indian cooking. Many French recipes are also made with this spice. Fennel seeds can be used to cook both savoury and sweet dishes. It can also be used whole, crushed or in powdered form.
• Aniseed has similar uses to that of fennel seeds but is a popular option for making sweet dishes such as smoothies, desserts, cookies, cakes and drinks. Anise is the preferred spice used to add liquorice flavour to candy and liqueur and also widely used as a flavouring for dairy products, gelatins, puddings, meats, and candies etc.
• Saunf is extensively used in Indian cooking. it is mostly used in seed form, some dishes do call for the seeds to be roasted and then ground into a powdered form. It is one of the most important spices in Kashmiri food and Gujarati food as well as essential ingredients in spice mixture called Panchphoran popularly used in Bengali/oriya/Bihari/asameese cuisine.
• In Kashmiri cooking it is the key spice used for a traditional Rogan Josh to give a wonderful flavour. Fennel seeds and its powdered form are widely used in South Indian cooking too.
• Souf is also used in the preparation of traditional garam masala powder, kabab masala & biryani masala etc which is used to flavour several indian dishes such as meat dishes, vegetable dishes etc.
• Saunf is often used in Tadka or tempering of dishes by putting it in hot oil or ghee. It is often used in the preparation of Achar or pickles and chutneys. Fennel which is also called Variyali, Saunf is mainly used as a one of the ingredient in pickle masala (mixer of various spices).
• Fennel seed pair well with vegetarian food items such as carrot, pumpkin, zucchini, brussel sprout, red cabbage etc. It goes great with almost all kinds of savory dishes for example, fish is not only a perfect dish to serve fresh fennel with, it also makes a wonderful flavor combination with the seeds.
• It is also used to flavour marinades, salad dressing, barbeque or dipping sauces. Dried fennel adds a licorice tone to egg, fish, risotto, and other dishes.
• Souf is also used in the preparation of several drinks such as sarbat or thandai or heathy drinks and also to flavour tea or sweet Indian chai.
• The sweet variety of Souf is often taken as a mouth freshener with misri after a meal as it is consider as a digestive and usually sold in market in sugar quoted form. Souf seed is also used in various pan preparation.
• Fennel seeds or anise seed have different uses in different parts of the world. In Scandinavia and central Europe, the seeds are used in baking, particularly in rye breads, whole wheat bread, sweet quick bread, Italian easter bread and sweet pastries. In Italy, it is often used in preparation of sausages, as well as flavouring certain meats and poultry, fennel is more frequently used to flavour fish and seafood in particular.
• It is also one of the main ingredients in Chinese five spice powder. The five-spice powder generally contains star anis, clove, Chinese cinnamon, Sichuan pepper & fennel seed.

Use of fennel bulb in cooking:-Fennel bulb is used to prepare various vegetable dishes, Salad and also used in braising or stewing dishes. Bulbs pair well with onions, drizzled with oil and roasted, baked or sautéed.

Fennel can be paired with yogurt, honey, and mint leaves to bring out its sweet side.

Example:-Picture of Roasted fennel bulb with parmesan cheese & Orange and avocado salad with fennel leaves

The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza.

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Best food pairing: cauliflower, beans, cabbage, beetroot, peas, potatoes, spinach, tomatoes, orange and red vegetables curry, egg, ginger, lamb, fish, lentils, rice, soups, stews, stocks and flour

Best spice pairing:  cumin seeds, mustard seeds, bay leaves, green cardamom, cinnamon,  cloves, coriander seeds, dry chilies, turmeric, fenugreek seeds, nigella seeds , caraway seeds

Use of anise seed in flavouring liqueurs:-

Anise is also used to flavor liqueurs from around the world such as:-

• Absinthe (Anise flavoured liquor has a natural green color. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century),
• Anisette (Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal)
• Pastis (pastis is described as an anise-flavored spirit that contains additional flavor of licorice root),
• Sambuca (Sambuca is an Italian anise-flavoured, usually colourless, liqueur)
• Pernod (anise-flavoured pastis apéritifs and are often referred to simply as Pernod or Ricard).,
• Arak (Arak or araq is a Levantine unsweetened distilled spirit in the anise drinks family),
• Raki (Raki or rakı is a sweetened, often anise-flavoured, alcoholic drink that is popular in Albania, Turkic countries),
• Ouzo (Ouzo is a dry anise-flavoured aperitif that is widely consumed in Greece and Cyprus).

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What is Anise seed oil;-

Anise seed oil is obtain from anise seed after steam distillation process as it contains anethole volatile oil. Its oil is sweet in nature with lightly spicy but having licorice flavoured. Anise seed oil will crystallize at cool temperatures due to the anethole content in the oil. Anise Seed Oil are mainly used all over the world for flavouring the liquors or spirit. There are some popular drink that are mentioned above are flavoured with anise seed oil such as, Pernod, Galliano, Anisette, sambuca, Raki, Jagermeister etc. A small amount can be used to flavor tea, soups, or dressings. The oils are also used in cosmetics and fragrances. The scent is touted for its rejuvenating and energizing effects.

Anise oil has a sedative effect and is often used to provide relief to those suffering from anxiety, nervous afflictions, anger, stress and depression.

Nutritional value of Fennel seed (per 100gms)

• Calorie= 345 kcal
• Fat-14.9 gms
• Sodium-88mg
• Potassium-1694mg
• Carbohydrates-52gms
• Protein- 15.8gms

Vitamin A, Vitamin-c, Vitamin B-6, Calcium, Iron, Magnesium, Phosphorous, zinc etc.

Ayurvedic properties of Saunf seed:-

As per Ayurvedic text book, saunf or Fennel seed is among those few ingredients that are known to balance the three doshas – vata, pitta and kapha. Fennel seeds are great for digestion and have cooling properties.

Fennel seeds are known as Mishi in Ayurveda and have numerous health benefits. In Ayurveda, saunf is considered to be light, non-unctuous, dry (ruksa) and cold. It is appetizer, carminative/purgative, an anti-spasmodic, an anti-emetic and a hepatic herb. It alleviates vata, pitta and ama dosa, promotes strength (Balya). Fennel seeds play a major role in Ayurveda for gas, stomach and respiratory related problems.

Popular brand name of fennel seed:-

In indian market whole fennel seed are available in abundance and also there are several companies which are selling organic brands of fennel seed of both varieties such as sweet fennel and moti saunf. The price in indian market of fennel seed are in the range of Rs 400 to Rs 1000/-per kg depending upon the brand name and quality of fennel seed.

Some most popular Indian brands are:-

1. Xillent fennel seed
2. Dawn lee saunf
3. Kabir saunf
4. Sunrise pure saunf
5. Rajhans saunf
6. Nature harvest fennel seed
7. Tassyam fennel seed
8. Nature’s land organic fennel seed
9. Exotic fennel seed
10. Urban platter fennel seed
11. Aagam fresh organic fennel seed
12. Marwar saunf
13. Minimal whole fresh fennel seed
14. 24 mantra organic fennel seed
15. Vedaca fennel
16. Orgrain india organic fennel seed
17. Godka fennel
18. JD Fresh fennel
19. Urban spices fennel
20. Yuvika fennel seed

Ref:-

Spiceography