Badishep, Saunf, Sombu, Variyali, Panmohuri, Fennel

Spice no. 6

Badishep or Saunf is a fragrant spice. We love to eat it as a mouth freshener. Commonly confused to be a seed when it is actually a fruit. Fronds of Fennel are sold in the market and near schools. I am sure many of us have memories of chomping on them while in school.

Fennel as a spice is used for its aroma, flavour and ayurvedic properties. India is the largest producer of fennel and also a big user. It is used both in savory and sweet preparations. Kashmiri Pandit cooking stands out for its indispensable use of fennel. In Koli cuisine we use fennel in our meat dishes a little more than fish recipes. Kolis believe that fennel makes a dish aromatic but it does not preserve that well. The volatile phenols are what give it flavors like licorice, mint, etc. In Ayurved Fennel is considered cooling on the body. Its use as a breath freshner is not just cosmetic, it also works as a carminative and purgative. Hence fennel is chewed on after a meal. It is added in paan as one of the many ingredients. Fennel is used in pickles however this must be purely as an aromatic and antidote for chili used as there is no mention of it as a preservative. A tissane is made to treat the gut and we know its use in gripe water for colic in babies.

Fresh fennel fruits are a delight but even its spiky looking green leaves are used in parts that grow it. Fennel bulbs are use in European countries as a crunchy vegetable. 

It is grown in Southern Europe and Asia. India grows 60% of the worlds fennel.

Next time you eat a Malpua find the fennel in it and feel proud of India.