In India, Anise is used as mouth freshener, make candy, and in Benaras Paan. Foreign version of fennel plant belong to Mediterranean & European region. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Saunf is often used in Tadka or tempering of dishes by putting it in hot oil or ghee. Saunf seed is also used in various pan preparation. To further expand, India need to export more value added products following market oriented approach. Anise seed (whole or ground) can be added to the dough for baked goods, fruit fillings for pies, and ground meat before baking. In Italy, it is often used in preparation of sausages, as well as flavouring certain meats and poultry, fennel is more frequently used to flavour fish and seafood in particular. Like fennel, anise has a slight licorice feel to it. The present production level of spices is 4.1 million ton from 2.6 million ha (2007-08). Medicinally, fennel seeds and the bulb are used as an anti-inflammatory, to treat stomachaches, or as a diuretic. This herb is well known from the ancient Indian, Chinese, Roman & Egypt. Anise seed oil will crystallize at cool temperatures due to the anethole content in the oil. In this respect, the medium strength correlation was found only between the level of essential oil accumulation and the size of seeds (r=0.610). T, fennel essential oil, possesses good medicinal properties for curing indigestion, problems and is a popular home-produced remedy in India. Anise is an herb that’s quite often used in western herbal products. It is also one of the main ingredients in Chinese five spice powder. Fennel water has prop-, tary canal, freeing the respiratory system, rendering a calming effect on coughs and, The chemopreventive potential of fennel against carcinogenesis has been shown by. It is often used in the preparation of Achar or pickles and chutneys. Saunf is also used in the preparation of several drinks such as sarbat or thandai or heathy drinks and also to flavour tea or sweet Indian chai. India is exporting a good amount of seed spices and there is scope of increasing export to two times if quality aspect is considered at paramount as per international standards and requirements of the importing countries. Fennel bulb is used to prepare various vegetable dishes, Salad and also used in braising or stewing dishes. Among these, the hypocholesterolemic and antioxidant properties of a few specific spices have far-reaching nutraceutical value. Fennel seed substitute: The closest substitution for fennel seeds are anise seeds, which come from a different plant but also have a licorice flavor. Some cooks, however, prefer using the anise seeds while some prefer to use the fennel seeds. It is the Indian version of aniseed called fennel or souf and mainly grown in India & extensively used in Indian cooking. Creation of other means of extra income for farmers through honey and bee hi. 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. Many of the similarities between anise and fennel are present because these plants are in the same family. Anise (Pimpinella anisum), is in the aster or daisy family. Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. The scent is touted for its rejuvenating and energizing effects. 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. 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. It is mainly used in the preparation of savoury dishes, sauces, tempering etc. be accidentally or unknowingly introduced into substances. Is there any difference between fennel seed and anise seed? Its seeds are small in size, brownish-gray, and slightly curved, with an aroma of licorice. Saunf is extensively used in Indian cooking. The bulb of fennel can be grilled, braised or eaten raw in a salad. The seed and the oil are used more often than the root or leaf. Fennel seeds can be used to cook both savory and sweet dishes. It is often known as Patli souf (पतली सौंफ) or sweet souf OR foreign souf (विलायती सौंफ). Mature dried seeds are distilled to obtain, garnish prior to serving, especially in the Middle, European rye breads. The maturity indices and shattering level for coriander, cumin, fennel, fenugreek, ajowan, dill, nigella, caraway, celery and anise have been described. Dried Fennel seeds is considered a spice, while the edible roots, stalks and leaves of this plant is considered an herb. Individual essential oils of the plant families, BREEDING POTENTIAL OF INDIGENOUS GERMPLASM OF CUCURBITS, Volatile oil of Egyptian sweet fennel (Foeniculum vulgare, var. It is then allowed to sun dried for 5-10 days in shades and then it is sold in market as spice. Anise and fennel are seeds that are widely used for their medicinal properties.. Fennel, belonging to the Parsley family, has the botanical name, Foeniculum vulgare . Anise is a remedy for several ailments including: In Hindi, Anis is called Choti Saunf, Patli Saunf, or Vilaiti Saunf. 2. In United States 'Licorice candy' is made with Anise and NOT from Liquorice root. The sweet variety of Saunf is often taken as a mouth freshener with misri after a meal as it is consider as a digestive and usually sold in market in sugar quoted form. Star anise – A secret ingredient in traditional Asian cooking, Cakes & Pastries- Baking Technique & Principles, Forcemeat -A Key Component of Charcuterie products, A brief details on Microorganisms Used in Food & Beverage Industry, The Spice Box (Cumin & Shahi Jeera– A Supporting Hero). 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. In Indian cuisine, no distinction is made between anise and fennel. (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 (.