Fennel seed

Fennel seeds are the dried seeds of the fennel plant (Foeniculum vulgare), a herb in the parsley family. Native to the Mediterranean region, they are now cultivated worldwide. The seeds have a distinctive anise-like flavour and aroma, often described as sweet and slightly bitter.

Fennel seeds are primarily used as a spice and flavouring agent in a wide variety of savoury and sweet dishes. They are particularly common in Indian, Middle Eastern, and Italian cuisines, often found in curries, sausages, bread, and desserts. Manufacturers use them to impart their characteristic aromatic flavour.

Fennel seeds are not considered a food additive in the UK and do not have an E-number. They are a traditional culinary ingredient. Some studies have explored potential health effects, but robust evidence from large-scale human trials is often limited. The European Food Safety Authority (EFSA) has evaluated fennel seed preparations in the context of flavourings, but not as a standalone additive with specific safety limits for general consumption. Evidence regarding specific health benefits or risks at typical dietary intakes is mixed and requires further research.