Aromas reminiscent of anise, a little sweet, ideal for fish and white meats. More aniseed than Mediterranean fennel.

The Indian fennel seed is more aromatic than its Chinese or Mediterranean cousin. It is also a little finer, of a much sharper green color. It is obviously used in Indian cuisine, whole, ground, sometimes even grilled. Its herbaceous, sweet and aniseed flavor goes particularly well with fish and shellfish dishes, as well as with tasty meats such as lamb. In India, the whole seed is also chewable, after the meal, for its fresh taste and its digestive properties