Potassium is a mineral that helps control body fluids, heart rhythm, and blood pressure. Want to learn how to cook fennel at home? Anise is most commonly used for indigestion (dyspepsia) and a long-term disorder of the large intestines that causes stomach pain (irritable bowel syndrome or IBS). The seeds have a sweet, licorice flavor that’s more robust than anise. As mentioned, many cooks use them fairly interchangeably, but there really is a difference in taste when it comes to fennel vs. anise.Anise seed is the more pungent of the two. Could Protect Against Stomach Ulcers. it is rich in minerals such as calcium, iron, copper, potassium, zinc, and magnesium. The two are both good for a cough and can help with colic. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. It can also lower blood pressure and inflammation because of its high potassium content and low sodium content. Anise is a natural plant that helps with spasms, cramps, coughing, pain, diarrhea, nervous attacks, and transfer. Fennel grows into an edible vegetable, and its fronds look almost exactly like dill. Anise is an annual and fennel is a perennial. Fennel is known to boost bone health due to the calcium content. They both are used for their licorice flavor, which comes from the essential oil called anethole found in their seeds. Oh, and one last thing—fennel and seafood go together like peas in a pod. It’s also a popular component in sausage making, and it’s an integral ingredient in Chinese five-spice blends and chai teas. Stomach ulcers, also called gastric ulcers, are a painful sore … Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Because of the similar oil composition in anise and fennel, they both have many medicinal benefits. It is often used in Chinese five spice powder and Indian panch phoran and imparts a heavier licorice flavor than fennel.

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