In Āyurveda
Few herbs make medicine as pleasant as miśreya: the sweet anise brightness is the after-dinner “mouth freshener” of a billion meals, doing quiet carminative work while it refreshes. Vāta’s bubbles and pitta’s burn both settle before the plate is cleared.
Dravya profile · Miśreya
- Part used
- Seed
- Tastes
- sweet, pungent
- Properties
- cooling, light, mild
- Doshas
- vāta + · pitta + · kapha ·
Traditional indications: The classic carminative, bloating, gas, post-meal heaviness; Gentle enough that tradition gives it (carefully, diluted) even to colicky infants; ask a practitioner first; Traditionally regarded as clearant and cooling for the eyes; Mildly supportive of milk flow in nursing mothers (traditional use).
Use with caution: Medicinal doses in pregnancy, culinary chewing is traditional and fine; Allergy to celery-family plants (rare).
Preparation: Chew ½ tsp of seeds after a meal, the saunf-and-mishri bowl exists for this. As tea: steep 1 tsp of lightly crushed seeds in hot water for 5 minutes. Fennel also mellows pickles and complements fish dishes in coastal tradition.
Used in 4 recipes
Related entries
- Panch Phoron , The Bengali five-seed tempering: equal parts cumin, fennel, fenugreek, black mustard and nigella, always whole.
References
- Bhāvaprakāśa Nighaṇṭu , Bhāvamiśra (miśreya, sweet, cooling, digestive)
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad