Fennel of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV (table). Fennel seeds are 52% carbohydrates, 15% fat, 40% dietary fiber, 16% protein and 9% water (table). The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. The small flowers of wild fennel (known as fennel "pollen" ) are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color
Fennel flavoring in some natural toothpastes. The seeds are used in cookery and sweet desserts. Many cultures in India, Afghanistan, Iran, and the Middle East use fennel seed in cooking. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture "panch phoron" and in Chinese five-spice powders. In many parts of India, roasted fennel seeds are consumed as "mukhwas", an after-meal digestive and breath freshener, or candied as comfit. Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed