Fennel – an annual aromatic plant from the Apiaceae family, known by various names: Ayowan spicatum, Indian fennel, Coptic fennel, and Shabrievoy (Latin name Trachyspérmum ammi). Its origin is linked to South India. In cooking, fennel is valued for its distinctly bitter, aromatic scent that is unmatched by any other.
Nasino kminu – this is a pungent spice with a mild burning taste and strong aroma. Thanks to these properties, it is widely used in various dishes: from fried meat dishes to complex legume preparations. Fennel stimulates appetite and aids digestion, so it is often added to legume recipes.
Roasting fennel in a dry pan releases its essential oils, imparting a bitter-sweet, persistent, and warm aroma. This makes the spice ideal for flavoring cheeses, sausages, and meat dishes, especially when combined with mint when preparing mutton. Fennel also contains useful microelements: choline, potassium, iron, as well as B vitamins and vitamin C, making it a valuable addition to the diet.
