Fennel seeds

Fennel is a herb and a spice, depending on which part of the plant is used and is very important for both culinary and medicinal purposes. native to the Mediterranean, Fennel is now cultivated almost anywhere and my friends have a huge wild fennel bush growing by the side of their house. Fennel is aromatic and flavourful with a strong, anise taste.

It is used in Indian cooking in spice mixes and also as after dinner digestives where it usually comes coated in multi-coloured candy to be chewed to freshen the breath. It is an ingredient in the spice mixes Panch Poran and Chinese 5 spice powder. 

Fennel seeds are said to decrease bloating and indigestion, improve breast milk production, help improve eyesight and as a diuretic. 

I use fennel seeds in many different ways including pairing  it with pork which it matches very well. Sometimes I will crush some seeds with garlic and salt and add to a pork marinade or rub directly onto the meat. It also makes a nice salt, crushed and added to some good quality sea salt. I once used this on a Christmas turkey, the anise flavour subtle, but adding an element of saltiness and complexity. 

I will only use fennel in Indian recipes if I am following a recipe. Like fenugreek, it is easy to use too much and have a nasty, overpowering taste, so if a garam masala or panch poran recipe calls for fennel, I will use it then.