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FENNEL OIL, SWEET


FENNEL OIL, SWEET

Foeniculum vulgare

REFERENCES

CAS Number: 8006-84-6 ; 84455-29-8

FEMA Number: 2483

EINECS Number: 282-892-3

Paras Code: PEO1072

PART USED Seeds

COMMON NAMES Roman Fennel, Fenkel, Florence Fennel, Saunf

EXTRACTION METHOD Steam Distillation

ORIGIN India

NOTE CLASSIFICATION Top to Middle Note

INTRODUCTION

Foeniculum vulgare (Family : Apiaceae/ Umbelliferaceae) is a native of Europe and Asia. It is generally considered indigenous to the shores of Mediterranean Sea but has become widely naturalized in many part of the world especially on dry soils near the sea coast on the river banks. It is a biennial, tall, stout, glabrous, aromatic herb with yellow flowers and feathery leaves. The leaves are pinnately decompound, flowers are small in compound terminal umbels, fruit obolong, ellipsoid or cylindrical, straight or slightly curved, greenish or yellowish brown. The major compounds are produced in flowers.

ODOUR PROFILE

Sweet, anise/licorice-like, slightly camphoraceous odour.

PHYSICAL APPEARANCE

Colorless to pale yellow liquid.

APPLICATIONS

The bulb, foliage and seeds are widely used in many culinary traditions. Fennel has sweet seeds which are used as flavouring agents in foods beverages, due to its characteristics anise odour. Fennel is purgatives, carminative and used in the domestic gripe water, and carminative. In Indian sub-continent, seeds are eaten raw, sometimes with sweetener to improve eyesight. Extracts of fennel seeds are used in glaucoma, as a diuretic, in hypertension and also used as a galactagogue.

Documents

Technical Data Sheet (TDS)

Certificate of Analysis (COA)

EU Allergens Declaration