| Type: | Soybean Kernel |
|---|---|
| Transport Package: | 10kg/Carton |
| Trademark: | D&S |
| Origin: | China |
| Customization: |
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Audited Supplier Greenish Grade A Fennel seeds use to remove bad meaty smell
Fennel Seeds is native to the Mediterranean region. The greenish yellow seeds have an intense sweet, licorice like flavor. Fennel goes well with both meat and fish dishes. Sweet dishes and pastries also utilize the flavor of fennel in both seed and powder from. Fennel is one of the essential spices in the Bengali five spice mix panch puran.
Fennel seed is a highly aromatic and flavorful herb, derived from a shrub. The seeds are pale greenish in color and have a faintly sweet and refreshing flavor. Fennel plant is known to have originated in Mediterranean, but today India is also one of the biggest exporter of this herb. It abounds in many nutrients like fiber, vitamins and mineral.
Fennel is pungent, sweet, and warm. It has the functions of regulating qi, strengthening the stomach, dispersing cold and relieving pain. Cumin can be fried, eaten cold, made into steamed buns and dumplings, and has a refreshing flavor. Tao Hongjing said: When the smelly meat is boiled, a little bit of it is added, and there is no smell. The smelly sauce is also fragrant after being put into it, so it is called fennel. Li Shizhen said that many folk customs are fond of chewing Jinjin, and they are afraid of being fragrant, or looking for it.
The main components of fennel are protein, fat, dietary fiber, anethole, cuminone, anisaldehyde, etc. Its aroma comes mainly from anethole. Aromatic substances such as anisaldehyde. Fennel can stimulate gastrointestinal nerves and blood vessels, promote gastrointestinal juices and gastric juices. Fennel is aromatic and warm in nature, and has medicinal effects such as warming the liver and kidneys, warming the stomach, and dispersing cold.
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