Fennel Seeds (सौंफ)100g

What are Fennel Seeds?

Fennel Seeds come from the Foeniculum vulgare plant — a Mediterranean native now cultivated widely in India. Called Saunf (सौंफ) in Hindi, Perunjeeragam in Malayalam and Tamil, Sombu in Tamil, the plump green-tan seeds have a sweet, mild aniseed aroma that makes them equally at home in Indian masalas, Mughlai cooking, European bakery, and the famous Indian post-meal mukhwas.

Why fennel is special

Unlike many spices which are purely for cooking, fennel serves three distinct roles in Indian life:

• Cooking: whole seeds in Kashmiri rogan josh, Mughlai korma, fish curries, pickles

• Digestive aid: a pinch chewed after every meal — the famous Indian restaurant mukhwas

• Beverage: boiled with water for saunf tea / variyali pani — a traditional cooling drink

Culinary uses

• Kashmiri cuisine — rogan josh, yakhni, ver (spice blend)

• Bengali panch phoron (5-spice blend)

• Sri Lankan and Kerala fish curries

• Masala chai — 3-4 seeds per cup

• Pickling spice, breads, Italian sausage, French liqueurs (anisette, absinthe, sambuca)

• Indian desserts — paan, mukhwas, fennel-coated dragées

Health benefits

• Classical digestive aid — chew after meals to reduce bloating and freshen breath

• Rich in antioxidants (anethole, fenchone)

• Traditional use in Ayurveda and Unani for digestive and respiratory wellness

• Saunf water (1 tsp seeds boiled in water) is a traditional cooling summer drink

• Natural source of fibre, iron, and manganese

How to use and store

For cooking: dry-roast lightly in a hot pan for 30 seconds before adding to curries or grinding — releases essential oils. For mukhwas (post-meal chew): take fresh seeds straight from the pack or use the mint-coated sugar-coated variety. For saunf water: boil 1 tsp in 1 litre of water for 5 minutes, strain, drink warm or chilled. Store whole seeds in an airtight jar; they stay aromatic for 12-18 months.

Product details

• Scientific name: Foeniculum vulgare

• Names: Perunjeeragam (Malayalam), Saunf / सौंफ (Hindi), Sombu / Perunjeeragam (Tamil), Sopu (Kannada), Sopu Ginjalu (Telugu)

• Origin: India

• Form: Whole seeds, hand-cleaned

• Processing: Sun-dried, unfumigated, no artificial colour

• Net quantity: 100g

• Diet type: Vegetarian

• Shelf life: 12 months from packing date

• Storage: Airtight container, cool dry place

Frequently asked questions

What is fennel seeds called in Hindi and Malayalam?

Hindi: Saunf (सौंफ). Malayalam: Perunjeeragam. Tamil: Sombu or Perunjeeragam.

Can I eat fennel seeds daily?

Yes — the post-meal chew of 1 tsp fennel is a traditional Indian practice. Also safe as a daily saunf water drink.

Does fennel help with bloating?

Yes — fennel is one of the most well-known natural digestive aids. The anethole compound helps relax digestive muscles and reduce gas.

How much fennel in Kashmiri rogan josh?

For rogan josh serving 4-6: 1 teaspoon fennel powder (freshly ground from roasted whole seeds). This is the signature flavour of Kashmiri rogan josh.

Are fennel seeds the same as anise seeds?

No — related plants, similar aniseed flavour, but different species. Fennel (Foeniculum vulgare) seeds are larger and greener. Anise (Pimpinella anisum) seeds are smaller and more intense. Not interchangeable in precise recipes.

How do I make saunf water for digestion?

Boil 1 tsp fennel seeds in 1 litre water for 5 minutes. Strain, drink warm or room temperature through the day. Traditional remedy for bloating and heat.

How long do whole fennel seeds last?

12-18 months in an airtight container away from heat. Ground fennel loses aroma within 3 months — grind fresh for best flavour.