Back to ingredients

Fennel Seeds

Saunf: the familiar aroma between the roses and the leaves.

Green fennel seeds in a terracotta bowl with a wooden scoop

A small fennel seed carries a flavour many people recognise from the end of an Indian meal. In our Meetha Paan, saunf gives the softer rose preserve a little bite and its own aromatic rhythm.

  • Fennel, also known as saunf
  • Adds aroma and seed texture
  • Part of our pot-roasted blend

Small seeds, a recognisable character

Fennel has a fragrant, sweet aromatic character. Its seeds are familiar in after-meal mixtures and in Indian cooking. Here they sit alongside rose petals and betel leaves, contributing a distinct flavour rather than disappearing into the sweetness.

The pot-roasting step

Fennel seeds are among the ingredients we pot-roast before bringing the blend together. Roasting is part of our preparation story, while gulkand and mint remain unroasted. The finished recipe combines these components instead of treating every ingredient in the same way.

A little texture in each mouthful

Gulkand is soft; fennel gives that softness a small, textured interruption. With watermelon seeds and cut dry dates, it makes the blend more interesting to savour. Its aroma connects the sweet centre to the familiar ritual of a post-meal paan.

A little ingredient knowledge

Saunf is the Indian kitchen name commonly used for fennel. The culinary 'seeds' are botanically the dried fruits of the fennel plant.

Taste it in every pack of Meetha Paan by Nature’s Trunk: Classic Meetha Paan Jar, Family Multi Pack, Pocket Friendly Meetha Paan, Mini Pocket Pack, Pocket Value Multi Pack, Party Pack, Premium Party Pack, Bulk Meetha Paan Pack.