Fennel seeds or saunf are a major part of desi cooking. We use fennel seeds in pulao, some curries, as a mouth freshener, as part of “paan masala”, as medicine etc. Fennel is a herb with a pleasant taste and good smell. Fennel seeds were native to the Mediterranean cuisine, though now it is used worldwide.

Fennel seeds are considered to provide a number of health benefits. It has anti-oxidants, dietary fiber, beneficial minerals and vitamins. The antioxidants from the fennel seeds prevent cancer and infection by removing the free radicals. Fennel seeds help in digesting food. It is an anti-flatulence, and is given to people with flatulence to relieve them of their discomfort and pain. Fennel seeds are rich in manganese, calcium, iron, copper, potassium and magnesium.

Fennel seeds also contain Vitamin A, E and C. A number of B-comples vitamins appear in fennel seeds. As a result fennel seeds are good for the eyes. Fennel seeds are recommended for weight loss as well.

It is not uncommon in our country to chew fennel seeds after meals as a mouth freshener, especially after rich garlicky meals. Fennel tea, made by boiling water with fennel seeds, can be consumed to assist the digestive system. It can be used as part of the stock prepared for yakhni pulao, where it acts as a flavoring agent.

Fennel seeds rarely have side effects. It is normally pretty safe to consume. Some people might have skin allergy and react to fennel seeds. It can increase skin’s sensitivity towards sunlight and increase the chance of sunburn. Women who are breast feeding their infants should not take fennel seeds as some research shows the adverse effects of fennel on infant’s nervous systems.

When taking medicines, do consult with a doctor about fennel seed consumption. It interacts with many medicines, reducing the medicine’s effectiveness. Up to one and a half teaspoons of fennel seeds can be taken in one day.

Here we include a small recipe for fennel seed and mint tea that hydrates patients losing fluids due to diarrhea, reduces flatulence, relieves stomach pain and helps fight the summer heat.

Take 3 cups of water. Add 2 – 3 tablespoons of fresh mint leaves. Add 1 tsp of fennel seeds. Bring the water to a boil, reduce heat and let simmer for 10 minutes. Strain the tea and set aside to cool. Chill the tea in refrigerator. Sip frequently on small quantities of mint and fennel seed tea to keep hydrated to cool.