Fennel Seed Powder 100 g, 50 g

Fennel Seed Powder – 100 g ($9.99), 50 g ($6.99)

Benefits:
Fennel is an antispasmodic, diuretic, pain-reducer, and fever-reducer. It also promotes gastric motility. In folk medicine, the herb was used for fish tapeworms, skin conditions, and various eye complaints, including conjunctivitis. Fennel is also used to stimulate appetite, to soothe digestion, and to hasten healing of muscle strains and hernia. According to the German Commission E, fennel oil and seed are approved for coughs, bronchitis, and dyspeptic complaints.

Asthma, bronchitis, coughs. Fennel also has a calming, antispasmodic effect on coughs and bronchitis. The Greeks use teas made from fennel and anise for asthma and other respiratory ailments. Both of these herbs contain creosol and alpha-pinene, which help to loosen bronchial secretions, although fennel seeds contain as much as 8,800 parts per million (ppm) of alpha-pinene, while anise contains only 360 ppm.

Dyspepsia. Fennel relaxes the smooth muscle lining of the digestive tract to aid in digestion. It also helps in expelling gas and kills some types of bacteria. Both fennel seed tea and diluted fennel seed oil reduce intestinal spasms, but pure fennel seed oil can cause burning inflammation of the lower gastrointestinal tract.

Recommended Use
Fennel seed is used as essential oil or tea. The daily dose of oil is 0.1 to 0.6 milliliter after each meal. As a tea the daily dosage is 5 to 7 grams of the seed. The tea can be used to make compresses. The need to use fennel for more than two weeks suggests a misdiagnosis; if the symptoms you are treating do not improve in that time, consult a physician.

Fennel seed oil should not be used during pregnancy or for infants and toddlers. Side effects are rare, but sometimes allergies arise, which affect the skin and respiratory system. People with diabetes should consider the sugar content of fennel syrup and honey preparations before taking them; some have enough sugar to affect blood levels and blood sugar–lowering medications.

Botanical Name: Foeniculum vulgare
English: Fennel Seed
Ayurvedic: Misi, Madhurika, Mishreyaa, Mishi, Madhurikaa, Madhuraa, Shatapushpaa, Shataahvaa.
Also, known as: Guvamuri, Variyali, Saunf, Badisompu, Doddasompu, Sanuf, Badnai, Kattusatakuppa, Parinjaeragum, Badishop, Panamadhuri, Saunf, Shombu, Sopu, Marui, Panmauri, Vinkel, Hui xiang, Fenouil, Fenchel, Finocchio, Fenneru, Funcho, Hinojo, Phak chi, Hui xiang, Tian hui xiang, Xiao hui xiang, Fenchel, Badi saunf, Bari saunf, Moti saunf, Saunf, Saumph, Badian, Finocchio, Finokio, Maratho, Samphu, Sof, Mitta sof, Madesi sauph
Habitat: Asia and Mediterranean region
Origin: India
Harvested: Cultivated
Parts Used: Dried ripe seed

General Information:
Foeniculum vulgare, an erect, glabrous, aromatic, perennial herb, around 5 feet high, with compound, feathery leaves and small yellow flowers arranged in umbels. Cultivated extensively throughout India up to 1830 m and sometimes found wild, fruits ripen in September, stems cut with sickles and put up in loose sheaves to dry in sun, when dry, fruits are beaten out in a cloth in sun, cleaned by winnowing and collected.
Sweet fennel is commonly grown as a culinary herb and spice. The foliage is usually bright green, but the decorative bronze fennel has purplish brown leaves. The leaves grow up to 40 cm long; they are finely dissected with the ultimate segments filiform (thread like) of about 0.5 mm wide. The flowers are produced in terminal compound umbels. The fruit is a dry seed 4-10 mm long. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages.
Fennel originally comes from the Mediterranean, but is now naturalized all around the world, especially in dry soils near a seacoast. Wherever it has grown, it has been widely used as both food and medicine. There is evidence both the ancient Greeks and the Romans used it. Fennel fruits are a commercial spice that is widely used in cooking and baking by almost all culinary traditions of the world. It is a highly aromatic and flavorful herb with culinary and medicinal uses. Fennel seeds are anise like in aroma.

Foeniculum vulgare is well known for its essential oil. The characteristic anise odor of Foeniculum vulgare which is due to its essential oil makes it an excellent flavoring agent in baked goods, meat and fish dishes, ice-cream, and alcoholic beverages.

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. SO you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.