Baked Fennel Seeds

Baked Fennel Seeds

Why Baked Fennel Seeds?
This recipe enhances your digestive fires. It simultaneously balances Pitta in the mind and body, and has a special Anuloma effect, restoring the proper flow of Apana Vata which improves digestion. Thus it helps to correct digestive gas, creating a feeling of comfort in the stomach.

Chew about ¼ teaspoon of baked seeds, 3 – 4 times daily between meals.

50% (5 oz.) raw fennel seeds

50% (5 oz.) baked fennel seeds

Spread 5 ounces of fennel seeds in a thin layer on a cookie sheet.
Bake at 350° for about 20 minutes, or until color turns slightly brown.
Mix with equal amount of raw seeds.
Seal in an airtight container and store away from direct sunlight.

Helpful Tips:
Use the freshest fennel possible. Store seeds in an airtight container, for up to five days maximum. Do not refrigerate. Make sure the fennel you buy is clean. Sometimes raw fennel can have rough thorny husks (when purchased from Indian import stores). To remove these, rub the baked seeds roughly between your hands.