Fennel Seeds Saunf | Fennel and Saunf manufacturers & Export in india

Fennel Small is a variety of fennel seeds that stands out for its tiny size and sweet, aromatic flavor, often likened to licorice. Widely used in Indian, Middle Eastern, and Mediterranean cuisines, these small seeds are a staple in spice blends, teas, and various culinary preparations. Their mild, refreshing taste makes them ideal for flavoring curries, soups, and stews, while they are also commonly roasted or lightly crushed to release their full aromatic potential.

In Indian cooking, Fennel Small is a key ingredient in spice mixes like panch phoron and is often used in tempering or as a garnish. It is also popular as a post-meal mouth freshener, sometimes sugar-coated, to aid digestion and cleanse the palate. This digestive quality is one of fennel’s most valued traits, with its seeds traditionally used to relieve bloating, gas, and indigestion.

Apart from its culinary uses, Fennel Small is rich in nutrients, including dietary fiber, calcium, potassium, and antioxidants. It is known for its cooling and soothing properties, often brewed into teas to help alleviate digestive issues, calm the stomach, and reduce inflammation. The seeds are also used in traditional medicine to improve vision, enhance milk production in nursing mothers, and provide relief from respiratory problems.

Fennel Small is highly versatile, enhancing both the flavor and health benefits of dishes and drinks. Its delicate, sweet flavor and multiple therapeutic qualities make it a popular ingredient in kitchens and herbal remedies worldwide.

Saunf Sharbat

Main Ingredients

For Saunf Sharbat:

3 tablespoons Fennel seeds (Saunf Small)
4 cups Water
1/2 cup Sugar (adjust to taste)
1 tablespoon Lemon juice
1/2 teaspoon Black salt
4-5 Mint leaves (optional)
Ice cubes as needed

For Garnish (Optional):

Lemon slices
Mint leaves
A pinch of roasted cumin powder

Instruction

Step 1 - Prepare the Fennel Base

Soak the fennel seeds: In a bowl, soak the fennel seeds in 1 cup of water overnight or for at least 6-8 hours. This helps release the aroma and cooling properties of the fennel.
Grind into a paste: Once soaked, transfer the fennel seeds with the water into a blender. Blend until it turns into a smooth mixture.

Step 2 - Strain and Sweeten

Strain the mixture: Using a fine strainer or muslin cloth, strain the fennel paste to extract the liquid. Press well to get all the flavors out.
Add water and sugar: In a large bowl or jug, add the strained fennel liquid along with the remaining 3 cups of water. Stir in the sugar until it dissolves completely.

Step 3 - Flavor It Up

Add lemon juice and black salt: Stir in the lemon juice and black salt. Mix well to balance the sweet, sour, and salty flavors.
Add mint (optional): For extra freshness, crush a few mint leaves lightly and add to the sharbat.

Step 4 - Chill and Serve

Refrigerate: Allow the sharbat to chill in the refrigerator for at least 30 minutes before serving.
Serve cold: Pour into glasses with ice cubes, and garnish with lemon slices and mint leaves if desired. A pinch of roasted cumin powder can also be sprinkled for an extra zing.

Tips for the Perfect Saunf Sharbat

Cooling Effect: Fennel (Saunf) is known for its natural cooling properties—perfect for hot summer days or to soothe the digestive system.
Natural Sweetness: You can replace sugar with honey or jaggery syrup for a more natural version.
Make Ahead: This sharbat can be made in advance and stored in the refrigerator for 2-3 days.

Why You’ll Love Saunf Sharbat:

Cooling & Digestive: Not only is it refreshing, but it also aids in digestion and helps reduce body heat.
Simple & Natural: With just a few pantry ingredients, you get a delightful homemade cooler.
Great for All Ages: Its subtle flavor and health benefits make it a favorite among both kids and adults.

Yield

4 Servings

Prep Time

10 minutes

Cook Time

0 minutes

Total Time

10 minutes

Fennel (Saunf Small)