Fennel Seeds (Foeniculum vulgare) — Dried Food-Herb Spice for Braising & Tea

Fennel Seeds (Foeniculum vulgare) are the dried ripe seeds of a traditional food herb known in Traditional Chinese Medicine (TCM) as Xiǎo Huí Xiāng (小茴香). For centuries, Xiao Hui Xiang has been prized as a warming, qi-moving culinary herb used to harmonize the Stomach, dispel cold, and bring comfort after meals. Its nature is warm and its flavor is pungent and sweet, making it a gentle yet effective spice for both the kitchen and the teapot.

Key Selling Points

• Traditional warming food-herb spice
• Dried Foeniculum vulgare seeds
• Sun-dried for full aroma
• Suitable for braising, pickling, and tea
• Bulk 500 g supply for commercial use

Quality & Sensory

Each batch is sun-dried to preserve its pale green-brown color, slender ridged shape, and warm, sweet anise-like aroma. When crushed or simmered, the seeds release a fragrant, mildly sweet and slightly pungent flavor that lingers gently on the palate, enriching broths and infusions without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Braising and stewing spice blends
• Pickling and marinade recipes
• Herbal tea and after-meal infusions
• Commercial kitchen and food-service use
• Spice blending with star anise and Sichuan pepper

Traditional Uses

In folk herbal practice, Xiao Hui Xiang is simmered into warming soups, braised dishes, and congee to support digestion and bring gentle comfort after meals. It is a classic companion to star anise, Sichuan pepper, and cinnamon in traditional braising spice packs, and is also brewed alone or blended with ginger and jujube as a light, aromatic daily tea.

FAQ Q&A