Fennel Seeds

Product Description

Fennel seeds are available year around in the markets either in the form of seeds or processed ground form. In the store, buy whole fennel seeds instead of powder since oftentimes it may contain adulterated spicy powders.

Store dry fennel seeds as you do in case of other seeds like caraway, dill, etc. Place whole seeds in a clean air-seal container and store in cool, humid free and dark place. Ground and powdered fennel should be stored in the refrigerator in airtight containers and should be used sooner since it loses flavor quickly due to evaporation of its essential oils.

We can offer you the following Fennel varieties:

  • Singapore Quality HPS: 1 to 2 % Admixture (Cleaned by Machine without dust & stone)
  • Europe Quality HPS:1 to 2 % Admixture (Big seeds, Cleaned by Machine without dust & stone)
  • USA Quality DHPS: 1 % Admixture (Supreme Quality Big seeds, Cleaned by Machine without dust & stone)

Fennel Seeds : Specifications

Whole Insects

By Count



Excreta Mammalian

By Mg./Lb.



Excreta Other

By Mg./Lb.




% by Weight



Insect Defiled / Infested

% by Weight



Extraneous Foriegn Matter

% by Weight



Ash. Max

% by Weight


14.00% max

Moisture Max.

%V / W



We can offer the following packaging options:

Type of Bags

New Multi Wall Paper Bag

P. P. Bag

Jute Bag

Custom Requirement


50 lb/ 22.68 kg / 25 kg

55.12 lb / 25 kg or 110.23 lb / 50 kg

110.23 lb / 50 kg

Please contact us

Container Capacity

20 Feet - 13 - 14 Metric Tons
40 Feet - 25 - 26 Metric Tons


Fennel yields both a herb and a spice. All plant parts are edible; roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to ancient Greeks and spread throughout Europe by Imperial Rome. It is also grown in India, the Orient, Australia, South America and has become naturalized in the US. It has been called “meeting seed” by the Puritans who would chew it during their long church Services.

As a herb, fennel leaves are used in French and Italian cuisine’s in sauces for fish and in mayonnaise. In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes. The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching Fish and seafood. It is used to flavour breads, cakes and confectionary.