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Published 2007
Another umbelliferous relative of cumin, caraway, anise, ajwain, and dill, fennel (Foeniculum vulgare) isn’t used a great deal in Parsi cooking, though it’s considered a salutary thing to chew after a meal, sometimes lightly toasted and mixed with crystals of rock sugar. Its stomach-settling properties are put to use with an infusion for colicky babies called Woodward’s Gripe Water, a nineteenth-century patent medicine that’s still sold in India today
© 2007 All rights reserved. Published by University of California Press.