Fennel in India,Fennel Manufacturers in India,Fennel Supplier in India,Fennel Exporters in India

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Fennel

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Fennel yields both a herb and a spice. All plant parts are edible; roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to ancient Greeks and spread throughout Europe by Imperial Rome. It is also grown in India, the Orient, Australia, South America and has become naturalized in the US. It has been called “meeting seed” by the Puritans who would chew it during their long church Services.

Fennel is the dried ripe fruit of a perennial aromatic herbaceous plant, which grows in mild climates. Approximately 1/4 to 1/2 inches, long and have a green food colour. They are Oblong, elliptical, straight & slightly curved with prominent ridges. It smells like amise and taste similar. It has a slight note of camphor.It has long been used in India & China for its medicinal value, yet it is believed and proved to be a multi purpose usage spice. 

In India consumption of Fennel seed increases in the month of March to June. These days are generally hot, and Fennel seeds contains cool and refreshner taste. Indians have a Royal choice of having Sarbat of Fennel seeds which helps to bear, unbearable hot climate.Well known as Sauff. Indian Fennel is used in food, medicines, liquors, perfumery, also exported in the form including seeds, powder & volatile oil. 

Fennel is grown largely in Gujarat, Rajasthan & Uttar Pradesh. Growing season is During August and December. India being the world largest producer of fennel seeds dominates.

BOTANICAL NAME : Foeniculum vulgare Miller
FAMILY NAME Apiaceae 

NAME IN Foods Inc LANGUAGES
Spanish : Hinojo

French :

Fenonil

German :

Fenchel

Swedish :

Fankal

Arabic :

Shamar

Dutch :

Venkel

Italian :

Finocchio

Portuguese :

Funcho

Russian :

Fyenkhel

Chinese :

Hui-Hsiang
Japanese : Uikyo

COMMERCIAL PART : Fruit
General characteristics: 
Fennel seeds shall:
1. Be the dried ripe fruits of the plant botanically known as Feoniculum vulgare MILL; 
2. Be free from visible mould, live insects, any harmful foreign matter and musty odour; 
3. Generally conform to the characteristic size, shape, colour, taste and aroma of the variety / type.

PACKAGING
Type of Bags

Quantity

P. P. Bag

55.12 lb / 25 kg or 110.23 lb / 50 kg

Jute Bag

110.23 lb / 50 kg


CONTAINER LOADABILITY :
Type of Container

Quantity

20 Feet

12 -13 Metric Ton

40 Feet

26 Metric Ton.


HARVESTING SEASON
February to April

MARKETING SEASON
April to June 

(HS CODE: 09095011)
Type:

Kanpuri/Singapore/Europe

Purity:

97% / 98% / 99%

Total ASH

10% max

Acid insuluble ASH:

1.25% max

Flavour:

Aromatic sweet

Moisture:

10-11% max

Salmonella:

Absent/25 gms

USES : 
As a herb, fennel leaves are used in French and Italian cuisine's in sauces for fish and in mayonnaise. In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes. The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching Fish and seafood. It is used to flavour breads, cakes and confectionary.


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