Chemical structure of anethol and fenchone (Shamina, 2008). All rights reserved. Fennel seeds play a major role in Ayurveda for gas, stomach and respiratory related problems. Picture which i have referred is just for making students understandable and visualization. Anise is a remedy for several ailments including: Fennel seeds can be used to cook both savory and sweet dishes. Small yellow flowers appear on the ends of the stalks, which can grow to heights of over 8.2 feet (2.5 meters). Like fennel, anise has a slight licorice feel to it. The seeds are brown or green in colour when fresh and turn slowly to a dull grey as the seed ages. The anti-inflammatory powers of anise have been shown to lower risk factors for heart disease, and fennel has been found to reduce heart disease risk by 9% due in part to its levels of calcium, potassium, and magnesium (all vital nutrients for heart health). The physical, biological and chemical hazards in seed spices can be minimized by proper pre-and post harvest management practices. The seeds can also be used to brew a licorice-flavored tea. Ten samples of fennel seed from fields in India were examined for the presence ofaflatoxins B1, B2, G1 and G2. The maturity indices and shattering level for coriander, cumin, fennel, fenugreek, ajowan, dill, nigella, caraway, celery and anise have been described. In Indian cuisine, no distinction is made between anise and fennel. Despite the fact the two spices have many similarities, their differences are significant when cooking. Also its plant belong to Mediterranean region and popularly grown in Egypt, Middle East, and European countries. The bulb shaped vegetable called fennel, Florence fennel or Italian fennel are mainly used as a vegetable. Fennel is harvested for its seeds. Fennel seed substitute: The closest substitution for fennel seeds are anise seeds, which come from a different plant but also have a licorice flavor. DULCE... Effect of drip irrigation and nitrogen levels on growth parameters and yield of drilled rabi fennel... Morphological and Chemical Evaluation of Fennel (Foeniculum vulgare Mill.) (0, 60, 90 and 120 kg ha-1) in rabi fennel. Foreign version of fennel plant belong to Mediterranean & European region. {Content:- What is fennel or saunf seed, brief history, cultivation in India,common name, types, difference between fennel and anise seed, culinary use, anise flavored liquour, fennel oil, Ayurvedic properties and health benefit, nutritional value, popular brand name & price range etc}. India exported 0.47 million ton of spices to 150 countries valuing to 1168 million US $ (2008-09). morphological aspects such as relative leaf mass, seed size, thousand seed mass (r= 1.000, 0.801, 0.807 respectively); for essential oil accumulation, the presence of (E)-anethole and methyl chavicol were stable characteristics (r=0.923, 0.876). In Indian cuisine, no distinction is made between anise and fennel. Anise is a mild antiparasitic and its leaves can be used to treat digestive problems, relieve toothache, and its essential oil to treat lice and scabies. Souf is also used in the preparation of traditional garam masala powder, kabab masala & biryani masala etc which is used to flavor several Indian dishes such as meat dishes, vegetable dishes etc. Their aroma & flavor are of licorice. The fruit are elongated and have strong ribs. Saunf seed is also used in various pan preparation. dulce, Alef.) Indian Long Pepper (Pipli): A Rejuvenating Spice that hardly heard of. Unchecked inflammation can help cause and exacerbate many chronic cardiovascular conditions, and both of these plants have anti-inflammatory … This is the key difference between fennel and anise. Fennel is possibly one of the oldest known spices in the world dated back to 3000 B.C. Fennel which is also called Variyali, Saunf is mainly used as a one of the ingredient in pickle masala (mixer of various spices). Among these, the hypocholesterolemic and antioxidant properties of a few specific spices have far-reaching nutraceutical value. Anise seed oil is obtain from anise or saunf seed after steam distillation process as it contains anethole volatile oil. The entire plant of fennel is edible whereas it is typically the seeds from the anise plant that are edible. Some call this Roman Fennel. Anise extract can be used in baked goods and to flavor drinks such as coffee or hot chocolate. Fennel is used more in Indian dishes, as well as sauces and savory dishes such as sausage and pork dishes. Fennel seed is the dried edible seed of a fennel flowering plant which is an aromatic herbs belong to the parsley or Apiacae family. (1971) Flavonol glycoside variation in fennel, (2006) Fast quantitative determination of, (2010) Augmenting export of spices through, (2011) Breeding potential of indigenous germplasm of, (2001) Characterization of some Italian types of wild fennel (. It could not be detected in any other of the Umbelliferae tribes nor in the related family, Araliaceae, and thus appears to be rare as a seed constituent. With the advancement in the technology of spices and on knowledge of the chemistry and pharmacology of their active principles, their health benefit effects were investigated more thoroughly in recent decades. This herb is well known from the ancient Indian, Chinese, Roman & Egypt. In Hindi, Anis is called Choti Saunf, Patli Saunf, or Vilaiti Saunf. Both are flowering plant and mainly belong to the Apiaceae or parsley family. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. They are so similar that they are often confused with each other. Saunf is used extensively in Indian cooking. Seed spices crops are valued for their peculiar flavour and harvesting stage plays a major role in detaining the flavour which adds to the quality. The Anise seeds and the Fennel seeds are spices that are very similar and they are used interchangeably by many cooks, especially Indian and Italian cooks. using liquid chromatography: Negative electrospray ionization tandem mass spectrometry, ... F. vulgare is well known and utilized since antiquity for its taste and medical properties [3,[7], Aims additional food grains production of 25 million tons consisting of rice-10 million tons, wheat-8 million tons, pulses- 4 million tons and coarse cereals – 3 million tons by 2016-17, 1. One nonfluorescent sample contained detectable aflatoxin B1 after 12 months of storage. In pakistan boiling water is poured over about a tablespoon of aniseed in a teacup to make a hot tea. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. In ancient time Romans & French people were usually used fennel seed as a herbs & its edible fleshy shoots as an aromatic vegetable. The sweeter taste of anise makes it a better choice for sugar coating, mouth freshener and in the preparation of deserts & bakery items. It is mainly used as a souf powder in Kashmiri dishes. What are the various types of fennel seed? They are also related to licorice, tarragon, carrots, celery, and hemlock, the last of which is extremely poisonous.Anise and fennel are both native to regions of Europe, Africa, and the Middle East that border the Mediterranean Sea, though anise also grows in throughout Asia. Its oil is sweet in nature with lightly spicy but having licorice flavoured. increased seed and stalk yields along with higher net returns over lower level of drip irrigation (0.6 PEF). Access scientific knowledge from anywhere. Anise seed is both confused for fennel seed and used in place of it in spice blends like Chinese five-spice powder and Indian panch phoran as well as in the mix of spices used to flavor Italian sausage. Sure, they both have a licorice flavor profile similar to tarragon or star anise (no relation to P. anisum), but they are completely different plants. 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.