Moni Ayurveda Fennel Seeds (Saunf): Benefits, Uses, For Weight Loss, How To Use?

The Moni Ayurveda Fennel Seeds are packed with nutrients. The seeds are green and white in color with feathery leaves and yellow flowers. The Moni Ayurveda Fennel Seeds come from the antioxidants and potent plant compounds they contain. In India, it is a widely used spice that adds delicious flavors to Indian dishes and is popularly called Saunf. Adding them to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects.

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Fennel Seeds Benefits

The Moni Ayurveda Fennel Seeds provide you with an end number of benefits that will be very useful for your health. Fennel and fennel seeds provide important nutrients such as vitamin C, calcium, magnesium, potassium. They help in reducing your appetite and in managing and controlling your weight loss journey. Fennel Seeds can be beneficial in mental health, helps to reduce inflammation, and may relieve menopausal symptoms.

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Fennel Seeds Uses

Fennel Seeds (Saunf) contain higher concentrations of oils than the fennel plant. You only need to use a teaspoon to 1 tablespoon (about 2 to 6 grams) of dried or whole fennel seeds in most recipes. You can use these seeds in making your tea, and to dishes to give them a sweet flavor. It is good to add fennel seeds to baked items as they add delicious flavors and you just need to add 1 tablespoon of them.

Fennel Seeds – For Weight Loss

Fennel Seeds contains a rich source of fiber which helps you stay fuller for a longer period of time. Having healthy metabolism is a key to lose weight in a healthy way and fennel seeds are responsible for kick-starting your metabolism. Consuming The Moni Ayurveda Saunf may help reduce fat storage by improving vitamin and mineral absorption in the body.

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Fennel Seeds – How To Use?

  • Boil 1 teaspoon of crushed fennel seeds in 2 cups of water for 5 to 7 minutes. Strain the mixture and enjoy.
  • You can use fennel seeds as a mouth freshener by dry roasting 2 to 3 tablespoons with 1 to 2 teaspoons of sesame seeds and a handful of sundried curry leaves (crushed). Store the mixture in an airtight jar and have a tablespoon post meals.
  • In summers, one can add fennel seeds to their sherbet which acts as a cooling agent.

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