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Fennel Seeds

In season all year

Food Description:

Fennel seeds come from common fennel, a member of the same family as parsley, dill and caraway. In some places wild fennel is considered a noxious weed. Fennel seeds should be pale yellow to green with a characteristic 'anise' flavour.

General Information:

Category: Spice
To Buy: Buy dried seeds from a specialist herb shop or a store with a high turnover of produce.
To Store: Store in an airtight container in the pantry. Whole fennel seeds should last up to 3 years, ground powder should be used within 12 months of purchase.
Tips and Tricks: Fennel seeds, with their sweetly anise flavour, complement sweet chutneys, and are an important ingredient in Malaysian curries and satay sauces. Fennel seeds can be used as an after-dinner breath freshener.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Dry roast fennel with coriander and other spices. Fennel works to bring all the flavours together while imparting its own “anise” notes.

Benefits the Following Health Conditions:*

Digestive Disorders
 Flatulence

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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