Fennel seedsAlso known as minor fennel, lesser fennel seeds, or pepper seeds (in Sichuan and Guizhou), they are the dried mature fruits of the umbelliferous plant Foeniculum vulgare.The original name was Huixiang, first recorded in the Tang Bencao.Su Song said that northern people call it fennel because the pronunciation is similar to Huixiang.Tao Hongjing stated: when cooking stinky meat, a small amount can remove the stench; even when used with stinky sauce, it adds fragrance. Hence, its name fennel.Li Shizhen mentioned that common folk often chew on it, leading to speculation that the name might come from this habit.

Large fennel is also known as star anise orstar anise, mainly produced in Guangdong and Guangxi. It's called so because of its eight corners, each containing a smooth seed.While small fennel has only one character difference from large fennel, their appearance and color make them look vastly different.Unlike the grandeur of star anise, small fennel is much more humble. It's the seeds of the Chinese fennel plant, just tiny gray seeds like shriveled rice grains, unremarkable in appearance but with a strong aroma that rivals that of star anise.As an important spice, fennel can effectively remove unpleasant odors such as fishiness and stench. Thus, when cooking beef or braised pork, people always add a few fennel seeds.When stir-frying strongly flavored vegetables, a small amount can be added; similarly, it works well for pickling vegetables and eggs to enhance the flavor.

However, fennel should not be used in every dish. For delicate dishes or when cooking fresh, tender chicken, using too much fennel could overwhelm the natural freshness of the meat, making the dish unappealing instead.Beef,Braised Pork in Soy Saucepeople always remember to add a few fennel seeds.Stir-fried heavily seasonedvegetable dishescan also be made with a small amount, and adding some during the pickling of vegetables or eggs can have good flavoring effects as well.However, fennel should not be used for all dishes; for example, when cooking lightly flavoredchickenit would be inappropriate to use fennel, as this could make the dish too strong and mask its fresh and delicate aroma.