Fennel Seed
Specifications:
Parameter | Standard Value (per 100g) | Technical Importance |
Volatile Oil | 1.5% – 4.0% (v/w) | Primary source of aroma; contains Anethole and Fenchone. |
Trans-anethole | $50\% – 85\%$ of oil | Provides the characteristic sweet, licorice-like Flavour. |
Fenchone | $5\% – 20\%$ of oil | Provides the bitter, camphorous note in “bitter fennel.” |
Protein | $15.0\% – 16.0\%$ | High protein content for a seed spice. |
Dietary Fiber | $35\% – 40\%$ | Exceptionally high soluble and insoluble fibber. |
Moisture | Max 10% – 12% | Critical to prevent mold and preserve the green colour. |
Calcium10 | $\approx. 1,200$ mg11 | One of the highest plant-based sources of calcium.12 |
General Physical Description:
- Appearance: Small, oblong, and slightly curved seeds (technically schizocarps). They feature five prominent longitudinal ridges that run the length of the seed.
- Colour: Range from bright green (fresh/premium) to pale greenish-yellow or brownish-gray (matured/standard).
- Size: Generally 4 mm to 8 mm in length and about 2 mm to 3 mm in width.
- Texture: Hard and dry with a slightly ribbed surface.
- Aroma & Taste: A powerful, sweet, anise-like (licorice) aroma and a refreshing, warm Flavour. It is sweeter and less pungent than anise.