One thing we all have to agree a meal needs a fitting end.
It is a highly aromatic and flavorful herb with culinary and medicinal uses, and, along with the similar-tasting anise, is one of the primary ingredients of absinthe.
Many cultures in India, Pakistan, Afghanistan, Iran and the Middle East use fennel seed in their cookery.Fennel is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders.
Fennel leaves are used as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal, in some parts of India. In Lebanon, it is used to make a special kind of egg omelette (along with onions, and flour) called ijjeh.
In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener. “
Sayantani says
this never lasts long in our home. we all keep on munching this.
Priya Yallapantula says
yummy, lovely recipe. I love mukhawas. and, I have eaten saung just like that but never made it into something like this, so gotta give it a try 🙂
Pushpa says
Delicious fresher.
Sangeetha says
Fennel is my fav spice..i love to much it:) with lemon sounds interesting...nice clicks too!!
Spicy Treats
Priya says
Quite interesting,never had fennel seeds this way.
Akila says
Very yummy
Kaveri Venkatesh says
You said it right a lovely meal needs to be ended in a befitting way...I love munching on saunf after my meals..
Never knew it involved the addition of lemon juice.
Thanks for sending it to the event.
ANU says
thks for posting it here dear....
Gexton says
Great post,this is very easy and simple methods to promotion of business and sales generation.fennel seeds