Fennel (Misī (Fenila, Phanijjakai, Shatapushpa))

Fennel (Foeniculum vulgare) is an aromatic herb with a long history of culinary and medicinal use. It is characterized by its feathery leaves and anise-like flavor. It is used to support digestion, relieve colic in infants, and alleviate menopausal symptoms.

Botanical name: Foeniculum vulgare. Also known as: Saunf, Variyali, Fennel seed, Fennel, Ajaji, Cumin), Fennel Seeds, Badishep, Sombu, Mouri.

Properties

Antispasmodic, Estrogenic, Anti-inflammatory, Antimicrobial

Dosage

1-3 grams of seed powder

Classical attributes

Rasa: Madhura, Tikta, Katu
Virya: ["Ushna"]
Vipaka: ["Madhura"]

Benefits

Deepana
Pachana
Rochana
Vatanulomana
Stanyajanana
Vrishya

Traditional uses

Agnimandya (low digestive fire)
Adhmana (abdominal distension)
Shula (colic)
Kashtartava (dysmenorrhea)
Alpa stanaya (low breast milk)

Dosha effects

vata: balancing
kapha: balancing
pitta: balancing

Contraindications

Hormone-sensitive conditions
Excessive therapeutic doses in pregnancy

Side effects

Mild skin allergy
Photosensitivity in rare cases

Interactions

Estrogen medications
Ciprofloxacin

Clinical evidence

Several studies suggest that fennel seed oil emulsion may be effective in reducing colic symptoms in infants. Some research indicates that fennel may help alleviate menopausal symptoms and may have a beneficial effect on antral follicular count (AFC) in infertile women with occult POI.

Ayurvedic karmas

Deepana
Pachana
Rochana
Vatanulomana
Stanyajanana
Vrishya

Classical clinical indications

Agnimandya (low digestive fire)
Adhmana (abdominal distension)
Shula (colic)
Kashtartava (dysmenorrhea)
Alpa stanaya (low breast milk)