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The freshest kind of fennel seeds are pale green and are used for culinary uses. Make sure to buy the seeds in small packets as it restores the flavor and aroma for long.
People who are allergic to plants from the same family (celery, carrot, mugwort) may also be allergic to fennel seeds as well. It can cause occupational allergic rhinoconjunctivitis and asthma in people with unusually frequent exposure to this herb. There are a couple of cases where fennel induced seizures in epileptic patients too.(1)
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Description
Fennel seed is the fruit of Foeniculum vulgare. Fennel seeds start off green, turning to a greyish brown as they age.There is proof in literature that Roman warriors chewed fennel seeds for strength and in India too, the essential ingredient is used both as a spice for beverages and veggie preparations and as a post-meal digestive aid and refreshment. Fennel seed is commonly roasted and eaten after a meal with fresh breath as an added benefit. To roast fennel seeds, just place the seeds out in a pan and ensure that they keep moving continuously and don’t burn. On roasting, the color of seeds changes from green to golden brown. With the onset of an aromatic aroma and golden brown color make sure to remove the seeds from the flame to prevent burning.