2. Flavor difference: Fennel is fragrant and slightly sweet; Cumin is slightly pungent and is one of the main spices of curry.
3. Origin difference: Fennel is native to Europe, mainly produced in Shanxi, Inner Mongolia and Liaoning in China, and is planted all over the country; Cumin is native to the Mediterranean coast of Egypt. Cumin is only produced in Xinjiang and sweet potato Hexi corridor in China.
4. Composition difference: Does fennel contain active ingredients such as anethole, anisaldehyde and anisone, which have many effects such as improving appetite and helping digestion; The effective components in the volatile oil of cumin are petroselic acid.
5. Usage difference: Fennel is mostly used for stewing mutton and making mutton soup; Cumin will give off a strange smell when it is soaked in blazing high temperature or boiling oil, so it is often used in sauteed mutton with onion or barbecue.
6. In terms of morphology, fennel has some wrinkles, and there are five raised edges on the back, which has a special fragrance and a slightly sweet taste; However, there are three obvious edges on the back of cumin, and one of the two adjacent edges is smaller, with special aroma and slightly pungent taste.
cumin can be eaten raw or cooked. Generally speaking, cooked cumin with strong aroma is suitable for dipping in food, while raw cumin should be used in cooking and frying to avoid repeated high temperature leading to the disappearance of aroma. In terms of eating, don't think that cumin can only be put in barbecue. In fact, when frying vegetarian dishes such as shredded potatoes, green peppers and tofu, you can put a little. When cooking, you can use whole cumin, grind it into pieces, or buy cumin powder directly. Before eating the whole cumin, impurities should be removed first, then washed repeatedly with clear water, and then dried or dried. When stored, it should be placed in bottles and cans to prevent the fragrance from volatilizing for too long.
fennel is also called huaixiang, fennel. Dicotyledons, Umbelliferae, perennial herbs. Be cultivated for one or two years. The whole plant has strong fragrance and white powder on the surface. The leaves are pinnately divided and the lobes are linear. Yellow flowers with compound umbels in summer. Fruit oval, yellow-green. It is warm and suitable for sandy loam growth; Avoid planting in clay and too wet land. It can be sown in spring and autumn or propagated by dividing plants in spring. Originated in China, it is widely cultivated all over China. Young stems and leaves are used as vegetables. Fruit is used as spice.
Can cumin be replaced by cumin?
No. Foeniculum vulgare and cumin are completely two kinds of plants, with different components, functions and tastes. Foeniculum vulgare is the dried and mature fruit of Foeniculum vulgare, which mainly contains anethole, anisaldehyde, anisidone and other substances, with a slightly sweet smell and a pungent, bitter and warm nature.
Do you want to blanch fennel?
No. Blanching water is mainly used to remove odor and impurities, and fennel, as a spice, has strong volatility. If blanched, it will lose its original unique taste and nutrients, which will reduce its edible value. Therefore, fennel can be directly put into the ingredients or pot when cooking, and there is no need to blanch it specially.