A visit to an Indian restaurant anywhere in the country will have one thing for sure – a bowl of mukhwas or breath freshener served up after the meal, or with your bill! And the main ingredient of this special concoction that completes the meal is fennel.
Fennel is botanically known as Foeniculum vulgare. Fennel seeds are also known as Saunf in Hindi, Perunjeerakam in Tamil and Malayalam, Sopu/Sompu in Kannada and Telugu, Variari in Gujarati and Panhohuri in Bengali and Oriya.
The widespread use of fennel in Indian cuisine may make it seem like it’s a native Indian spice, but fennel is actually a Mediterranean spice.


