Fennel seed is another essential condiment in Indian cooking. It is mildly sweet and rich in aroma. Additionally, it is my favorite spice after mustard and cumin seeds. It has a gorgeous fresh green color, which looks slightly more significant than cumin seeds.
Fennel seeds are used in cooking and consumed as a mouth freshener. They clear the mouth and leave a refreshing feeling after the meal.
Every Indian restaurant will have these fennel seeds on the counter along with the toothpicks. Some restaurants serve them raw, some serve them dry roasted, and some serve them with sugar-coated like M&Ms.
If you prefer to use fennel seeds as a mouth refresher, take around ten seeds, chew gently, and slowly allow the extract to coat the mouth, which gives a refreshing feeling.
If you have not tried it before, try it. You will regret that you have not used these for all these years.
My cooking style is food-based, and I try to minimize using store-bought, ready-made Masala spice mixes.
To avoid the readymade garam masala from your kitchen, add fennel seed and cinnamon bark for seasoning, which is an excellent substitution for the garam masala. If you try this combination once, you will never buy any ready-made spice mixes.
Cumin seeds Vs. Fennel seeds
Fennel seeds are often confused with cumin seeds. Fennel seeds are brighter and more prominent than cumin seeds. In my childhood, I was often confused with cumin seeds because they resembled shape and texture. But these vary slightly in color.
Little knowledge and practice make it easier to differentiate similar ingredients. I grew up learning the characters and distinctions of spices and lentils. Though they all look the same, the taste and purpose of using them are different.
We could classify the expertness as,
- Identifying the spices is entry-level in any kitchen.
- Understing its usage and the way of using it is the basic level.
- Using them according to the recipe is the secondary level.
- Understanding the relations with other species and combining them is at an advanced level.
If you are here and reading this far, I consider you at the advanced level. I let you know the best ways to enhance the flavors by combining these fennel seeds with other Indian spices.
- Fennel seeds can combine well with cumin seeds.
- Fennel and mustard seeds may not play together nicely. (and this is my opinion).
- Fenugreek and fennel seeds are also not a great combination.
- Instead, ground fennel will significantly blend with ground cumin and ground fenugreek.
How to eat fennel seeds?
You can consume this seed as a whole or in powder form. Like cumin, this fennel seed is added for seasoning, and the powder form is used as a flavoring agent.
The North Indians sprinkled fennel seed powder in the final dish to boost the bowl's flavors. They sprinkled it on chat dishes, similar to salsa or salad in the United States.
Where to buy fennel seeds?
I have not seen fennel seeds in nearby grocery stores like Wegmans or Walmart, but you can get them from your nearby Indian or Asian stores. Alternatively, you can also get them online.
How to use fennel seeds
Fennel is used in Indian cooking in whole and ground form.
If you're using seeds of the whole, add it to sizzling cooking oil and fry it until it becomes a golden brown color. Add this seasoning to the dish.
How to grind fennel seeds?
This may sound complex, but it is not at all. It is simple and can be made in a few minutes. First, add the fennel to a pan and dry roast until it changes color. Then, grind to a fine powder using a mortar, pestle, or spice grinder. These ground fennel seeds can be used for about two months at room temperature.
The regional names for fennel
These are called Sombu in Tamil, Peda jilakara / Sopu in Telugu, and Sonf in Hindi. These are called different names in different languages in India. And these are the essential translations for this popular additive.
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