Description

Saunf, or fennel seeds, has a sweet, refreshing taste with a light liquorice-like flavour. It’s loved both in cooking and as an after-meal treat, and it’s found in almost every Pakistani household.

One of the most popular uses of saunf is as a mouth freshener. After lunch or dinner, many people chew a small spoonful of saunf to freshen their breath and help the meal settle. Restaurants in Pakistan often serve a bowl of saunf and misri at the counter as you leave.

In the kitchen, saunf adds a sweet, aromatic flavour to many dishes. It’s an important spice in achar and pickles, giving them their classic taste. It’s also used in nihari, paya and some meat curries, where it adds a warm, mellow sweetness.

You can add saunf to daal tarkas, vegetable dishes and certain rice recipes. It’s also part of many spice blends and masalas.

Many families boil saunf in water to make a light, refreshing drink. In summer, saunf sharbat is a cooling drink that’s especially popular.

Saunf is also a common ingredient in panjeeri, laddoos and other winter sweets.

You can lightly roast the seeds in a dry pan for a stronger aroma. Roasted saunf mixed with misri and a few sesame seeds makes a delicious homemade mouth freshener mix.

Store saunf in an airtight jar in a cool, dry place to keep it fresh and fragrant.

Keep a jar near the dining table so everyone can enjoy a spoonful after meals, just like back home.