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Fennel — Ingredient · Foodgeist
Ingredient
Fennel
Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery l
About
Fennel (Foeniculum vulgare) is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous 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. Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.
Aroma profile
Derived from this ingredient’s flavor compounds
aromatic×10
fresh×8
herbal×8
herbaceous×7
camphoraceous×6
grassy×6
mint×5
camphor×5
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“High stability was shown from the morphological aspects such as relative leaf mass, seed size, thousand seed mass (r= 1.000, 0.801, 0.807 respectively);”
fennel (Foeniculum vulgare Mill. var. vulgare)→has stable morphological characteristics→relative leaf mass, seed size, thousand seed mass
“encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments.”
“encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments.”
“encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments.”
