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25 Spices To Stock Your Kitchen

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#6 Fennel

Closely related to carrots and parsley, fennel was originally cultivated in the Mediterranean and is still used in Greek and Italian dishes for its crunchy texture and licorice-like, sweet flavor that makes it a pleasant addition to both raw and cooked meals. All parts of fennel are eaten; the seeds, in particular, are used as condiment in several recipes. It has been a part of natural remedies for eons. Fennel is a staple part of traditional Iranian medicine for its potent antioxidant, antimicrobial, anti-inflammatory and memory-enhancing features.

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