Cumin is not fennel!!!! Cumin, scientific name cumin celery, also known as resting cumin, also known as resting fennel, belongs to the umbelliferae cumin celery genus, 1 a 2-year-old herbaceous plants. Native to Egypt, Ethiopia, the Mediterranean coastal areas, the former Soviet Union, Iran, India and North America are cultivated. China's Xinjiang, Gansu Hexi Corridor is the main source. Cumin fruit can be used as medicine, for the treatment of indigestion and stomach cold abdominal pain and other diseases, is an important medicinal herbs and cosmetic additives. Cumin fruit powder is an important seasoning for Uyghur, Hui, Kirghiz, Kazakh and other ethnic groups in Northwest China, especially commonly used in barbecue meat, with unique flavor, is the best condiment for meat food.

Fennel, also known as fennel, incense, native to the Mediterranean coast of Europe, the whole plant has a special pungent flavor, in addition to the meat in the stench, so that the re-fragrance. Therefore, it is called "fennel". It is often used in the cooking of meat, seafood and pasta dishes such as baklava.

The main components of cumin are protein, fat, dietary fiber, fennel brain, cumin ketone, anisaldehyde and so on. Its aroma mainly comes from fennel brain. Fennel aldehyde and other flavor substances. Cumin can stimulate gastrointestinal neurovascular, promote the secretion of saliva and gastric juice, and play the role of promoting appetite and helping digestion. Cumin flavor is pungent and warm, in medicine, it has the effect of warming the liver and kidney, warming the stomach, dispersing cold and so on.

3~5 grams per spice, 60~80 grams per fennel dish. Suitable for cold spleen and stomach. Colic, dysmenorrhea patients used for dietary therapy, the method of consumption is: take a little fennel, fry and decoct the soup to remove the slag, and then add rice, cook into rice porridge to eat. It is not recommended for those who have a deficiency of yin and fire. Fennel for stuffing, should be blanched in boiling water. When used in the production of brine, with the use of peppercorns, the best results.

Cumin to uniform particles, full texture, yellow-green color, rich aroma, no stalks for the best. Cumin should be sealed. Keep it cool and protected from light.