Ayurvedic
Spices: Fennel
The
aromatic fruit of the Foeniculum vulgare plant are dried and commonly
referred to as fennel 'seeds.' The seeds are greenish-gray or
brownish, depending on the variety, and are used both whole and
ground.
In
ayurveda, fennel is regarded as one of the most sattvic
spices. It pacifies Vata and Pitta, and is helpful for digestion
for Kapha in small quantities. Fennel is cooling, and offers the
sweet taste. This spice is wonderful for enhancing the digestive
agni. Eating a teaspoon of fennel seeds after a meal helps enhance
digestion and freshens the breath. Fennel is also helpful for
facilitating cleansing.
Using
fennel as a spice
Fennel
has a sweet, anise-like flavor and combines well with other ayurvedic
spices such as cumin, coriander, turmeric, clove, cardamom and
turmeric.
Fennel
seeds can be sautéed in ghee and added to prepared dishes
at the end. Sautéing in ghee releases the rich aroma and
flavor of fennel, and ghee also works as a carrier to help transport
the therapeutic benefit of the spice to the cells and tissues
of the body.
Ground
fennel is either sautéed in ghee with other ayurvedic spices
and added to dishes, or it can be added to dishes during the cooking
process.
Fragrant
fennel tea is soothing for the stomach and digestive system.
Buy
Organic Fennel, whole or ground >
