I am glad to host Anu’s "SYF&HWS - Cook With SPICES"Series with “FENNEL SEEDS (Saunf)”. This event runs from May 5th to Jun 5th
Fennel / Sunf is a highly aromatic and flavorful herb with culinary and medicinal uses, and, along with similar-tasting anise, is one of the primary ingredients of absinthe. Fennel contains anethole, which can explain some of its medicinal effects: it, or its polymers, act as phytoestrogens. Dried fennel seed is brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavouring in some natural toothpastes. Many cultures in India, Pakistan, Afghanistan, Iran and the Middle East use fennel seed in their cookery. Fennel is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener.
Here are some simple rules for the event:
1. Bloggers and Non-Bloggers are welcome to send in any number of recipes, archived ones need to be re-posted and linked to this PAGE and Anu’s event announcement PAGE.
2. Use of LOGO is mandatory, which will help to spread the word.
3. Bloggers and Non-bloggers can send in the recipes to firstname.lastname@example.org with the following details before June 5th 2012.
Name of your Blog
Recipe Name and URL
A photograph of the dish
This event is an ongoing event for the future months and anyone interested to guest host can drop an email to anu (dot) healthykitchen (at) gmail (dot) com. She will remind you a week before the event and also send you the "Event Logo" for the particular month and "Event Announcement Page/Document" too. You just need to copy and post the document as a Guest Event Post.
So Friends, don your aprons and support this event by sending in as many of your lovely entries.