1, in shape:

Fennel seeds are yellow-green or yellowish, smooth and hairless, with five dragon riding edges on the surface, slightly flat abdomen and slightly sweet fragrance.

Cumin powder, with yellow-green surface and obvious longitudinal edges with lighter color in the center of abdomen, has a special fragrance and a slightly pungent taste.

2. In the powder state:

Fennel seeds are yellowish brown and cumin powder is yellowish green.

3. In terms of use:

Fennel seeds are mostly used for stuffing and cold salad, and cumin powder is mostly used for barbecue and barbecue. ?

Extended data:

The main components of fennel are protein, fat, dietary fiber, anethole, fennel ketone, anisaldehyde and so on. Its aroma mainly comes from aroma substances such as anethole and anisaldehyde. It is a multi-purpose plant with medicinal, flavoring, edible and cosmetic functions.

Young stems and leaves are used as vegetables and fillers. Fennel fruit contains fennel oil 2.8%, anethole 50-60%, a- anisone 18-20%, methyl pepper 10% and a- pinene dipentene, anisaldehyde, camphene and so on. The endosperm contains about 65438 05% fatty oil, and about 85% protein, starch, sugar and mucus.

Fennel can be used as a spice and is often used in the cooking of pasta such as meat, seafood and sesame cakes.

Cuminum cyminum is an annual or biennial herb of Cuminum in Umbelliferae, with a height of 20~40cm. The whole plant is smooth and hairless (except fruit), and the petals are pink or white, rectangular, which blooms in April and bears fruit in May.

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