Fennel seed nutrition factsSweet, anise-flavored fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its conventional health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions.Fennel is a perennial herb plant belonging to the parsley or Umbelliferae family; a broad family of herbs and spices which also includes some common members such as caraway, dill, anise, cumin…etc. Scientific name of fennel is Foeniculum vulgare var. dulce.Fennel is native to Southern Europe and grown extensively all over Europe, Middle-East, China, India, and Turkey. This herbaceous plant reaches up to 2 meters (about 6 feet) in height with deep green feathery (lacy) leaves and bears golden-yellow flowers in umbels. In general, fennel seeds are harvested when their seed heads turn light-brown. The seeds, which closely resemble that of anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown-color with fine vertical stripes over their surface.In general, fennel are harvested during early hours of the day to avoid spillage and loss of seeds on the ground. As in caraway, the cut plants staked until they were dry and then threshed, processed and packed to be sold in the markets.Fennel bulb (Foeniculum vulgare var. azoricum), used as a vegetable, is closely related to seeding fennel. It has grown for its anise flavored sweet taste fronds in many parts of Mediterranean region.After using Sartaj Gypsum Benefits:- After using Sartaj Gypsum Production of Land & Product Quality of Product will be Automatically will be improved because it is the First ISI Marked Gypsum Company .See the Result in front of Your Eyes

INTRODUCTION ABOUT FENNEL

The seeds, leaves, and roots of fennel are safe and edible. The essential oil, extracted from the seeds, is toxic even in small amounts. Fennel has been widely used in culinary and medicinal preparations for centuries. The herb acts as a carminative, and was traditionally employed as a digestive aid and remedy for flatulence. An infusion or decoction of the dried seeds is anti-spasmodic and will ease stomach pains and speed up the digestion of fatty foods. Fennel is a proven remedy for colic in infants, and is safe when administered as a mild infusion of the leaf and seed. It is also used for coughs and colds. Fennel exerts a calming influence on the bronchial tissues. The seeds contain large amounts of the phytochemical alpha-pinene, which acts as an expectorant and helps to loosen phlegm in the lungs. An eye-wash, prepared from a decoction of the crushed seeds, is said to improve eyesight and reduce irritation and eye-strain. Fennel has a long history of use as a galactagogue. The seed, when boiled in barley water , acts to increase the flow of breast milk in nursing mothers. A poultice of the herb may be helpful to relieve swelling of the breasts during lactation. A leaf and seed tea has been used to expel hookworm and kill intestinal bacteria. Fennelhas also been used to promote appetite. The entire herb is used in culinary dishes, and the fleshy sheaths surrounding the base of the leaf stems are a staple in Italian cuisine. The foliage, known as fennel weed, is used to flavor eggs, fish, stews, and vegetables. The root is sometimes grated fresh and added to salads. The licorice-flavored seeds are traditionally served after meals in India to cleanse the breath. The flowers produce a yellow tint and the leaves a light brown hue as a natural dye for wool fabrics.Fennel seed contains volatile oil, most of which is identified as trans-anethole, with a much smaller amount identified as fenchone. Other components of the essential oil include limonene, camphene, and alpha-pinene.

GENERAL USES OF FENNEL

PreparationsHarvest fennel leaf from time to time throughout the growing season. Use the fresh leaf when possible as the herb may lose much of the flavor when dried. The leaves may also be frozen for later use. Harvest the seeds in autumn. Seeds are fully ripe just as the color fades and the seed-bearing umbells turn from yellow-green to a light brown. Cut the brown umbell from the stalk and place it in a paper bag to dry in a warm room. Shake the dried seeds from the umbell and store them in tightly sealed, clearly labelled, dark-glass containers. Harvest the root late in the fall at the same time the stems are harvested as a vegetable. The root is generally less medicinally potent than the seeds.Seed infusion: Crush 1 tsp–1 tbsp of the dried seed, add to 1 cup of unchlorinated water, fresh milk, or barley water, in a non-metallic pot. Bring to a boil; then steep, covered, for about 10 minutes. A standard dosage of the tea is two to three cups per day.Root decoction: Add one ounce of the clean, thinlysliced dry root, or 2 oz of thinly-sliced fresh root, to 1 pt of unchlorinated water in a non-metallic pot. Bring to a boil and simmer for about 10 minutes. Strain and cover. A decoction may be refrigerated for up to two days and retain its healing qualities.Tincture: Combine half a cup of dried fennel seeds with 1 pt of brandy or vodka in a glass container. Seal the container with an airtight lid. Leave to macerate in a darkened place for two weeks. Shake daily. Strain the mixture through a cheesecloth or muslin bag and pour into a dark bottle for storage up to two years. Dosage is 2–4 ml of the tincture two times a day.PrecautionsPregnant women should not use the herb, seeds, tincture, or essential oil of fennel in medicinal remedies. Small amounts used as a culinary spice are considered safe. In large doses fennel acts as a uterine stimulant. The essential oil of fennel is toxic in doses as small as 5 ml, and may cause skin irritation,vomiting , seizure, and respiratory problems. The volatile oil should not be ingested. The herb and seed oil may cause contact dermatitis in sensitive individuals.

Health benefits of fennel seeds :Fennel symbolizes longevity, courage, and strength. In addition to its use as medicinal values, fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins.Fennel seeds indeed contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus offer protection from cancers, infection, aging and degenerative neurological diseases.Like in caraway, fennel seeds too are rich source of dietary fiber. 100 g seeds provide 39.8 g of fiber. Much of this roughage is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and easing constipation condition.In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon. It thus helps lower serum LDL cholesterol levels. Together with flavonoid anti-oxidants, fiber composition of fennel helps protect the colon mucus membrane from cancers.Fennel seeds compose of health benefiting volatile essential oil compounds such as anethole, limonene, anisic aldehyde, pinene, myrcene, fenchone, chavicol, and cineole. These active principles in the fennel are known to have antioxidant, digestive, carminative, and anti-flatulent properties.Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase.Furthermore, the seeds indeed are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds.ennel seeds exude anise like sweet fruity-aroma when rubbed between fingers. Its herb parts, including tender growing tops, root-bulb, dried stalks, and seeds are used extensively in a wide variety of cuisines all over the world.