Fennel (Saunf) Grams:1000 Glossary Botanical name Foeniculum vulgare

Glossary Botanical name Foeniculum vulgare  Hindi Saunf  Kannada Badisoppu  Konkani Baddixep  Malayalam Perum jeerakam  Marathi Badishep  Tamil Perumjeeragam

diced apricots

Mace makes a notable appearance in Chettinad and Mughlai cuisine

It is used in biryani and masala chai all over the Indian subcontinent

cheese and vegetable dishes

Fennel (Saunf) Grams:1000 Glossary Botanical name Foeniculum vulgareFennel or Saunf is a highly aromatic and flavorful herb used in cookery and sweet desserts. It is an essential component of the Bengali spice mixture panch phoron and an important spice in Kashmiri Pandit and Gujarati cooking. Toasted fennel is one of the typical ingredients responsible for the subtle and complex aroma of fiery, chilli laden curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a