FENNEL SEED

FENNEL

Synonyms: Fennel fruits, Fructus Foeniculum, Saunf

Biological Source:  Fennel consists of dried ripe fruits of the plant known as Foeniculum vulgare Miller(Family : Umbelliferae) obtained by cultivation. It should contain not less than 1.4 % of volatile oil.
Geographical Distribution : It is indigenous to Mediterranean countries and largely cultivated in Rumania, Russia, Germany, France, India and Japan.In India it is cultivated in Gujarat, Punjab, Maharashtra, Rajasthan, Uttar Pradesh and West Bengal.
Organoleptic Characters : Colour : Green to yellowish-brown.
                                              Odour : Sweet aromatic.
                                              Taste : Strongly aromatic and mucilaginous.
                                              Size : 5 to 10x 2 to 4mtn.
                                              Shape : Straight or slightly curved

 

T.S of mericarp of fennel 

Chemical Constituents : Fennel consists of 3 to 7 % of volatile oil about 20% each of proteins and fixed oil. The chief active constituent of volatile oil is a ketone, fenchone (about 20%) and a phenolic ether, anethole (about 50 %). The other constituents are phellandrene, Limonene, methyl chavicol, anisic aldehyde etc. Fenchone is a colourless liquid with pungent odour. The anethole is sweet in odour and taste.

Uses : 

It is used as a carminative, an aromatic and a stimulant. It is also an expectorant.  Pharmaceutically it is used as a flavouring agent.