3. Fennel
Origin: Southern Europe and the Mediterranean
region(shores)
Two varieties-
(i) F. vulgare var. vulgare—bitter fennel
(ii) F. vulgare var. dulce---sweet/ roman/ Florence
fennel
Bitter fennel cultivated in Russia, India, Romania,
Italy, Hungary, Germany, France, Japan, Argentina
and USA
Sweet fennel cultivated in France, Italy ad
Macedonia
In India, Maharashtra, Gujarat and Karnataka,
U.P., Punjab, Haryana, Rajasthan are fennel
producing states.
4. Fennel
Origin: Southern Europe and the Mediterranean
region(shores)
Two varieties-
(i) F. vulgare var. vulgare—bitter fennel
(ii) F. vulgare var. dulce---sweet/ roman/ Florence fennel
Bitter fennel cultivated in Russia, India, Romania, Italy,
Hungary, Germany, France, Japan, Argentina and USA
Sweet fennel cultivated in France, Italy ad Macedonia
In India, Maharashtra, Gujarat and Karnataka, U.P.,
Punjab, Haryana, Rajasthan are fennel producing
states.
5. Morphology
Perennial herb
Tall with erect and fisticular stems(upto 2.5m)
Leaves are feathery, often much divided
(decompound) with swollen clasping leaf
bases
Inflorescence: Compound Umbel
> Long primary rays
> Short secondary rays
Flowers- Small and Yellow
Involucral bract and Involucel bractlets are
absent
6. Morphology
Each flower consists of five reduced
sepals; five small petals; five stamens;
bicarpellary, syncarpous inferior,
bilocular ovary with single ovule in each
loculus
Ovary is surmounted by Stylopodium
Fruit is Schizocarp splitting at maturity into
2 dry, indehiscent, one-seeded sections
called mericarps
Mericarps attached by a dividing
Carpophore
7. Anatomy of Mericarp
Pericarp differentiated into ridges(costae) and
grooves(valleculae)
Contains 4 dorsal and 2 commissural vittae containing
volatile oil
5 fibrovascular bundles– 3 below dorsal ridges and 2
below commissural ridges
Pericarp invests a single seed with embryo embedded
in endosperm
8. Varieties of fennel
In Indian varities, essential oil content: 0.7--
1.2%
In European varities, essential oil content: 4--
6%
Fennel oil contains two components:
Anethole(sweet) and Fenchone(bitter)
In Bitter fennel, 50-60% anethole and rest
fenchone
In Sweet or Florence fennel, Upto 90%
anethole and fenchone absent
9.
10. Dried fennel seeds are important
ingredients of curry powders, soups,
meat, dishes, sauces, pastries, liqueurs,
confectionery and pickles
18. Saffron
(Oldest & most expensive spice)
Origin: Southern Europe and Asia Minor
Distribution in world: Spain, Turkey, France, Italy, Greece,
Austria, England, Iran, China and India
Distribution in India: Pampore in Kashmir(1700m altitude)
Kishtwar in Jammu
Total area in both regions under cultivation-1355ha
(approx.)
Experimental Cultivation in nurseries at Doonda,
Joshimath, Bisar, Bharsar
19. Morphology
Perennial Herb
Low-growing (15-25cm high)
Globular underground corm with 6 or
more leaves
Leaves are radicle, narrow and linear
Inflorescence-Violet or bluish Flowers
borne singly
Vividly deep red or orange tripartite
funnel-shaped stigmas
20. Agroclimatic Conditions
Low annual rainfall of 38-45 cm is desirable
Heavy rain or frost at the time of flowering is
disastrous
Successful cultivation in cold regions with a warm
or subtropical climate
21. Processing of Saffron
Saffron plants are propagated vegetatively using
cormlets
Flowering period: Mid or late October---1st or 2nd
week of November
Stigmas hand-picked everyday as flowers open
Dried in sun or by artificial heat
After complete drying, packed in tin containers
Shahi zafran- finest quality saffron obtained from red
tips of the stigmas and is world’s most expensive
spice
22.
23.
24. Popular ingredient for coloring and
flavoring cheese, butter, puddings and
confectionery
29. Saffron oil obtained by distillation of
dried stigmas which has a characteristic
odour due to Safranal
30. Adulteration
True saffron must not be confused with either
meadow saffron or safflower/bastard saffron
Adulterated with cheap substitutes such as:
styles and parts of corolla of saffron
exhausted saffron
flowers and floral parts of marigold, Calendula,
Safflower
Corn silk
Particles of colored wax
Shredded meat