Fennel seed
Fennel Seed
Fennel seed (pronunciation: /ˈfɛnəl/), also known as Foeniculum vulgare seed, is a highly aromatic and flavorful herb derived from a shrub indigenous to the shores of the Mediterranean.
Etymology
The term "fennel" developed from the Middle English "fenel" or "fenyl." This came from the Old English "fenol" or "finol," which in turn came from the Latin "feniculum" or "foeniculum," the diminutive of "fenum" or "faenum," meaning "hay."
Description
Fennel seeds are small, oval, and grooved. They range from pale yellow-brown to green in color, and are similar in appearance to those of anise, which is not surprising as fennel is often mistaken for anise in the marketplace. Fennel seeds are highly aromatic, with a flavor that is similar to anise or licorice.
Usage
Fennel seeds are widely used in cooking and as a traditional medicine. They are a common ingredient in Italian sausages and Northern European rye breads. In traditional medicine, fennel seeds are used for various digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants.
Related Terms
- Anise: A plant whose seeds have a taste and smell similar to that of fennel seeds.
- Caraway: Another plant whose seeds are often confused with fennel seeds due to their similar taste.
- Licorice: A flavor that is often compared to that of fennel seeds.
External links
- Medical encyclopedia article on Fennel seed
- Wikipedia's article - Fennel seed
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