Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. 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 seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. The seeds are used in cookery and sweet desserts. Many cultures in India and neighboring countries (where it is known as saunf in Hindi), Afghanistan, Iran, and the Middle East use fennel seed in cooking as one of the most important spices in Kashmiri Pandit and Gujarati cooking.

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