Fennel seeds

Fennel seeds are the small aromatic seeds from the fennel plant (Foeniculum vulgare), an herb native to the Mediterranean area. These seeds have a sweet and slightly anise-like flavor, similar to anise or licorice, making them a highly valued ingredient in cooking to add aroma and flavor to both savory and sweet dishes.

Fennel is a plant with a long culinary and medicinal tradition. Its seeds, in particular, have been used since ancient times in gastronomy and in natural remedies due to their digestive, carminative, and antioxidant properties. They are ideal for relieving stomach discomfort and improving digestion after heavy meals.

In cooking, fennel seeds are used ground or whole to season stews, breads, sauces, sausages, and desserts. They are also very common in infusions and natural teas.

Synonyms in Spanish from Latin America: depending on the country, fennel seeds may be known simply as anise seeds (although botanically they are different, in some places they are used interchangeably), green anise, or fennel. It is important to verify the local context, as the main and most recognized term is fennel seeds.