In Bombay, as we chew on the paan masala to digest our meal, we feel the sweet licorice taste of fennel soothing us. Similar to anise, cumin and caraway in flavor profile, fennel has fresh, camphor and anise-like bittersweet taste. It comes mainly as two types, sweet and bitter, grown in Italy, France, Argentina, Morocco, India and the U.S. Sold as whole seeds or ground, fennel is present in herbes de Provence, sauerkraut, breads, fish dishes, pizzas, sausages, cakes and sambuca. It is essential for Chinese 5-spice blend, which flavors braised meats, roast duck and pork dishes. In India, it is added to a Bengali seasoning called anchphoron, and to flavor egg, fish and mutton curries.