Fennel seeds - Saunf - Badi Shep

Fennel Seeds are greenish brown in colour and have a sweet-like flavor. Fennel Seeds give warmth and sweetness to curries. Fennel Seeds (Sauf) are added as a flavoring agent to Pohe (Poha / Pauwa) too.
 
 Fennel Seeds are one of the most important spices in Kashmiri cooking.
Fennel Seeds are an integral part of of the Assamese/Bengali/Oriya spice mixture panch phoron. Fennel Seeds are not only used in Indian Spices but  also widely used in Chinese Spices.
        
Roasted fennel seeds are also used as a mouth freshener. Fennel Seeds have digestive properties. And hence when a pinch of Fennel Seeds is had after each meal, it helps your digestive system.
  
   
Fennel Seeds are used in making curries, fish, meat and bakeries.
   
  
 Different Names of Fennel Seeds in Various Languages :

     

• Saunf or mauti saunf in Hindiand Urdu (Devanagari सौंफ़, Perso-Arabic: سونف)
• sompu in Telugu
  
• badesoppu in Kannada
  
• mouri (মৌরি) in Bengali
  
• shombu or peruncheeragam (பெருஞ்சீரகம்) in Tamil and Malayalam language
  
• variyali(વરીયાળી) in Gujarati
  
• badeeshop or badeeshep(Devanagiri बडीशेप) in Marathi
  
• barishap in the Malay language
  
• Razianeh or رازیانه in Persian
  
• Jintan Manis in Malay
• shomra (شمرة) in Arabic.