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fennel seeds are well are well known spice and herbs as well. in indian kitchen it has a wide usage.

fennel yields both a herb and a spice. all plant parts are edible; roots, stalks and leaves, with the spice coming from the dried seeds. a native to the mediterranean, fennel is an ancient and common plant known to ancient greeks and spread throughout europe by imperial rome. it is also grown inindia, the orient and has become naturalized in the us.

fennel is the dried, ripe fruit of the perennial foeniculum vulgare. tall and hardy, this plant has finely divided, feathery, green foliage and golden yellow flowers.

as a herb, fennel leaves are used in french and italian cuisines in sauces for fish and in mayonnaise. in italy fennel is also used to season pork roasts and spicy sausages, especially the florentine salami finocchiona. it is traditionally considered one of the best herbs for fish dishes.

regional estimates are gujarat (1-3.5 million tons), tamil nadu (1million tons), andhra pradesh (1-2 million tons), karnataka (0.5 million tons), maharashtra (0.5 million tons) are the major producers of peanuts.

around 75% of the crop is produced in khariff (june - september) and remaining 25% in rabi (november - march). india exported around 100000 tons of groundnut oil in 2003-04 after 4 decades, as crop failed in senegal and argentina. peanuts or groundnut kernels are approx. 70% of weight in shells and kernels have an oil recovery of 40-42%.

china (2-2.5 million tons), india (1.5-2 million tons) is the major producers of groundnut oil, followed by sub-saharan african countries and central and south america.

global trade of peanuts or groundnut oil is to the maximum of 100000 tons a year. eu and us are major importers. senegal and argentina are the major peanuts exporters.