Introduction

Introduction

    Family : Apiaceae
    English name: Fennel
    Indian name : Saunf, Sonp (Hindi), Pan, Muhiri, Mauri (Bengali), Variari (Gujarati), Badi sompu (Kannada), Perum-jeerakam (Malayalam), Badishep (Marathi), Saunf (Punjabi), Madhurika (Sanskrit), Shombei (Tamil), Sopu, Pedda-jilakara (Telugu)
    Species: Foeniculum vulgare Miller ;
    Subspecies: capillaceum and dulce
    Distribution : India, Africa, Asia, Bulgaria, Southern Europe, France, Germany, Hungary, Italy, Morocco, Romania, Russia, Spain
    Uses : Culinary purposes, Drugs, Flavouring, Perfumery
  • Fennel (Foeniculum vulgare Miller), commonly known as Saunf or Badi saunf, belongs to the family Apiaceae. It is cultivated mainly for its seeds from which the spice oil is obtained. The main constituent of the oil from the fruits of cultivated E uulgare is trans-anethole. Fennel oil of good quality contains 50-60% trans¬anethole. The other constituents are: d-2 fenchone, methyl chavicol, 2-pinene, camphene, d-2 phellandrene, dipentenes, p-pinene, terpinene, limonene, 1,8-cineole, a-terpinene, linalool, cis-anethole, anisic aldehyde, anisic ketone and foenicullin. The presence of a toxic ketonic constituent has been recently reported. Indian fennel oil contains over 70% anethole and 6% fenchone. The sweet or Roman fennel fruits contain anethole, phellandrene and d-limonene. The high percentage of anethole (upto 90%) and the absence of fenchone are responsible for its delicate sweet odour and flavour. Anisaldehyde and anesic acid are also reported to be present.
  • The fruits contain volatile oil. The percentage of oil is lowest in the fruits of Indian origin (0.7-1.2%) and highest in the fruits of Eastern Europe (4-6%). They also contain fixed oil (9-13%), pentosan and pectin. Starch is present in small quantities. Besides this, trigonelline and choline are also present. The percentage of ash does not exceed 12%. The fruits also contain iodine (C:88 g/100 g), vitamin-A (139 IU/100g), thiamine, (36r/100g), riboflavin, (36r/100g), niacin, (038mg/ 100g) and ascorbic acid (9.31 mg/100g). Traces of aluminium, barium, lithium, copper, manganese, silicon and titanium are also present.
  • The plant is pleasantly aromatic and is used as a pot herb. The leaves are used in fish sauces and for garnishing. The leaf stalks are used in salads. Medicinally, the leaves are regarded to have diuretic properties while the roots are purgative. The dried fruits are extensively used for flavouring soups, meat dishes and sauces, bread rolls, pastries and confectionery. They are also used for flavouring liquors and pickles. The fruits are aromatic, stimulant and carminative; they are considered useful in treating diseases of the chest, spleen and kidney. They are also employed as a corrective for less pleasant drugs, particularly senna and rhubarb.
  • Fennel oil is largely used as a flavouring agent in ' culinary preparations, confectionery, cordials and liquours. It is useful in infantile colic and flatulence. It also checks griping in purgatives and is used as a germicide against hookworms. It is also used in scenting soaps in addition to perfumery. The residue left over after the distillation of the essential oil from the seeds is used as feed for cattle. The seed contains 14-22% proteins and 12-16% fat.
Last modified: Thursday, 8 March 2012, 10:08 AM