Baked Fennel Seeds

Makes 10 ounces

Chew about ¼ teaspoon of seeds, 3-4 times daily between meals. Enhances digestive fire. Simultaneously balances Pitta in mind and body. Has a special Anuloma effect, restoring proper flow of Apana Vata. Thus it helps to correct digestive gas and helps create a feeling of comfort in the stomach.



  1. Spread 5 oz. of fennel seeds in a thin layer on a cookie sheet.
  2. Cook at 350 °F for about 20 minutes, or until color turns slightly brown.
  3. Mix with equal amount of raw fennel seeds.
  4. Seal in an airtight container and store away from direct sunlight.

Use the freshest fennel possible. Always store in an airtight container, up to five days maximum. Do not refrigerate. Make sure the fennel you buy is totally clean. Sometimes, raw fennel can have rough thorny husks. To remove these, rub the seeds roughly between your hands before use.

Easy Summer Cooking — An Ayurvedic Mexican Lunch