Fennel Seed

 Fennel (Foeniculum vulgare)

 It is a member of the family Apiaceae (formerly the Umbelliferae) It is a hardy, perennialumbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks.
In Italy, there is also small-scale usage of fennel pollen as an expensive and rather extravagant spice. Also known as Spice of the Angels, fennel pollen is also produced in California as a small-scale exotic crop.
The leaves and stalks of fennel can be eaten as a vegetable. Italian breeds with fleshy stem and leaves to be used as a vegetable are often referred to as Florence Fennel or Finocchio in English, but the name finocchio may mean any type of fennel in Italian.
Medi terranean. The plant’s popularity spread northward during the Middle Ages, when it was grown in monasteries

Fennel seeds are the ripe, dried, gray-green striped to yellowish brown schizocarpic fruits (4 - 10.5 mm long, 2 - 4 mm wide) of the fennel bush, which is of Mediterranean origin and belongs to the Umbelliferae family. Obtained from this aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor. Spices are processed, cleaned, graded and carefully packaged for overseas dispatch in the countries where they are cultivated. They are dried to preserve them for transport and storage. In consumer countries, they are delivered to spice mills, where they are cleaned and graded again, ready for sale in unground or ground form.



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