The appearance is different, which is the most common thing between cumin and cumin, which makes it difficult for many people to distinguish them. They all look like chaff and look alike. If you look closely, they are still different. The cumin looks thick, full and slightly curved, and cumin is thin and not curved. Generally, cumin is a little bigger than cumin.

The colors are different, and the colors are easy to distinguish. Fennel is light in color and looks light green, while the natural color is dark and brown, which can be distinguished at a glance.

Different scents, fennel, as one of the commonly used five-spice spices, has a strong fragrance, smells fragrant, tastes slightly sweet, and has a unique licorice flavor, while cumin smells pungent and strong, slightly pungent, and smells strange, so it is one of the main spices of curry.

Different components, fennel and cumin belong to Umbelliferae, but fennel belongs to the genus Fennel, and cumin belongs to the genus Cumin, which belongs to different genera in the same family, so they contain different components. Fennel contains active components such as anethole, anisaldehyde and anisone, while cumin contains volatile oil and fatty acid, and the volatile oil is divided into cumyl alcohol, cumaldehyde, etc., and the main fatty acids are petroselic acid, oleoleic acid, etc., so the two components are completely contained.

Different uses, we all know that fennel is one of the five spices, and it is often used in the position of the monarch in brine. Besides being used in brine, cumin can also be used to remove fishy smell and enhance flavor when cooking, stewing and stewing meat. Although cumin is also a spice, it is generally used for barbecue, stir-frying, frying meat, and can also be used to enhance flavor in brine.

Cumin and fennel are common seasonings, but remember not to put them in disorder. Cumin is rich in flavor, pungent and strong in taste, and has a good fishy smell removal effect. Moreover, in the case of high temperature, Cumin is more and more fragrant, so it is common in cooking such as barbecue and fried meat, and is one of the main ingredients for making curry, and is not suitable for cooking such as burning, stewing and stewing.