fennel

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fennel
Foeniculum vulgare

fen·nel

(fĕn′əl)
n.
1.
a. A Eurasian plant (Foeniculum vulgare) in the parsley family, having pinnate leaves and clusters of small yellow flowers grouped in umbels, cultivated for its aromatic seeds and edible stalks.
b. The seeds or stalks of this plant.
2. A variety of fennel whose seeds are used as flavoring. Also called sweet fennel.
3. A variety of fennel whose bulbous, celerylike stalks are eaten as a vegetable. Also called finocchio, Florence fennel.
4. See giant fennel.

[Middle English fenel, from Old English fenol, from Latin fēnuculum, variant of faeniculum, diminutive of faenum, fēnum, hay; see dhē(i)- in the Appendix of Indo-European roots.]

fennel

(ˈfɛnəl)
n
1. (Plants) a strong-smelling yellow-flowered umbelliferous plant, Foeniculum vulgare, whose seeds and feathery leaves are used to season and flavour food. See also finocchio
2. (Plants) another name for mayweed
[Old English fenol, from Latin faeniculum fennel, diminutive of faenum hay]

fen•nel

(ˈfɛn l)

n.
1. a plant, Foeniculum vulgare, of the parsley family, having aromatic feathery leaves and umbels of small yellow flowers.
2. Also called fen′nel seed`. the aromatic aniselike fruit of this plant.
[before 900; Middle English fenel, Old English fenol « L fēniculum=faeni- (comb. form of faenum hay) + -culum -cle1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.fennel - any of several aromatic herbs having edible seeds and leaves and stemsfennel - any of several aromatic herbs having edible seeds and leaves and stems
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
Foeniculum, genus Foeniculum - very small genus of aromatic European herbs with pinnately compound leaves and yellow flowers
common fennel, Foeniculum vulgare - strongly aromatic with a smell of aniseed; leaves and seeds used for seasoning
Florence fennel, Foeniculum dulce, Foeniculum vulgare dulce - grown especially for its edible aromatic bulbous stem base
2.fennel - aromatic bulbous stem base eaten cooked or raw in salads
veg, vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
Florence fennel, Foeniculum dulce, Foeniculum vulgare dulce - grown especially for its edible aromatic bulbous stem base
3.fennel - leaves used for seasoning
herb - aromatic potherb used in cookery for its savory qualities
common fennel, Foeniculum vulgare - strongly aromatic with a smell of aniseed; leaves and seeds used for seasoning
4.fennel - fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
spice - any of a variety of pungent aromatic vegetable substances used for flavoring food
Translations
fenykl
fennikel
fenkolisaksankumina
koromač
édeskömény
フェンネル
회향풀
fenkułkoper
fänkål
เม็ดยี่หร่า
cây thì là tây

fennel

[ˈfenl] Nhinojo m

fennel

[ˈfɛnəl] nfenouil m

fennel

n (Bot) → Fenchel m

fennel

[ˈfɛnl] nfinocchio

fennel

شُمْرَة fenykl fennikel Fenchel μάραθο hinojo fenkoli fenouil koromač finocchio フェンネル 회향풀 venkel fennikel koper erva-doce, funcho фенхель fänkål เม็ดยี่หร่า rezene cây thì là tây 茴香
References in periodicals archive ?
Arya can make tea using ingredients like adarak (ginger), elaichi (cardamom), saunf (fennel), dalchini (cinnamon), chai masala, long (cloves), kahwa, milk, sugar and water.
P) Rs 340-360 kg, poppyseed (MP-RAJ) Rs 370-390 kg, red chillies (qntl) Rs 5,100-11,100, saffron Irani Rs (per gram) 120-135, saffron Kashmiri Rs (per gram) 150-160, saunf (qntl) Rs 8,000-14,000, turmeric (qntl) Rs 7,100-10,100, tamarind (qntl) Rs 4,200-5,100, tamarind without seed (qntl) Rs 6,500-8,000,
It is commonly known as fennel in English and saunf in Urdu.