Sadaf Whole Fennel Seed, 170gr

رازیانه صدف — ۱۷۰ گرم

Sadaf Whole Fennel Seed (razianeh — fennel seed) are whole dried fennel seeds — pale green, elongated, and intensely aromatic, with a sweet, warm, mellow, and gently anise-like fragrance and flavour that is softer, rounder, and more complex than the sharper, more pungent licorice note of anise seed, making fennel seed one of the most versatile, subtly sweet, and broadly appealing aromatic seeds in Persian, Middle Eastern, Mediterranean, and South Asian cooking and herbal tradition. Fennel seed (razianeh) has a long and well-established place in Persian tebb-e sonnati (traditional Iranian herbal medicine) as one of the most trusted and widely used digestive herbal remedies: chai-e razianeh (fennel seed tea) — brewed by simmering a teaspoon of whole fennel seeds in hot water for 5–10 minutes — is one of the most recognisable and beloved Persian herbal teas, drunk after heavy meals for digestive comfort, given to nursing mothers to support milk supply, and used for generations as the traditional Iranian home remedy for infant colic and digestive discomfort in young children, making razianeh a staple of the Persian household herbal and tebb-e sonnati pantry. In Persian cooking, fennel seed is used in regional advieh spice blends, in some Persian nan and flatbread preparations where its sweet, aromatic character perfumes the bread dough, and in pickling brines and torshi where it contributes a sweetly aromatic, mellow seed note alongside other whole spices. In Italian cooking, fennel seed is the defining flavour of Italian sausage and pork preparations; in South Asian cooking it is a component of panch phoron alongside fenugreek (done earlier today). The generous 170gr bag is a practical pantry size for cooking, tea-brewing, and tebb-e sonnati use.

Brew a teaspoon of whole fennel seeds in a cup of boiling water for 5–10 minutes, strain, and drink warm for the classic Persian chai-e razianeh digestive herbal tea — a beloved tebb-e sonnati remedy after heavy Persian meals, lightly crush or toast whole fennel seeds in a dry pan until fragrant and lightly golden before adding to Persian advieh spice blends, flatbread dough, and spice rub preparations for a deepened, more aromatic roasted fennel seed flavour, add whole fennel seeds to Persian torshi pickling brines alongside whole black pepper, dried chilli, and coriander seeds for a sweetly aromatic, gently anise-scented spice note in the finished pickle, use in Persian nan and flatbread dough — scatter seeds across the surface before baking for a fragrant, golden-seeded Persian bread, steep whole seeds in warm oil for a few minutes to make a gently fennel-infused cooking oil for finishing fish, roasted vegetables, and grain dishes, use in Italian-style pork sausage and meatball preparations as the essential fennel sausage spice, incorporate into South Asian panch phoron alongside mustard seed, cumin, fenugreek, and nigella for the Bengali five-spice seed blend, or add to spiced rice, grain dishes, and roasted vegetable preparations for a warmly sweet, subtly anise-scented background seed note. Sweet, warm, and gently aromatic — the digestive seed of Persian tebb-e sonnati and the spice that perfumes bread, brine, and tea.

• Sadaf Whole Fennel Seed (razianeh) — whole dried fennel seeds; sweeter, mellower, and more complex than anise seed; intensely aromatic
• 170gr bag — generous everyday size for chai-e razianeh digestive tea, advieh blending, torshi brines, and flatbread
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Brew as chai-e razianeh — the classic Persian tebb-e sonnati digestive tea; also used in Persian advieh, torshi, nan, and Italian sausage preparations
• Available at Vicinity Mart — your trusted source for authentic Persian herbs, spices, and pantry essentials