Fennel seeds or saunf are highly aromatic and are used in fish curries, to flavour cakes and confectioneries, in Bengali cooking (being one of the five ingredients in the Panch Phoron) etc. Like other spices and herbs, they are good for digestion. Chewing fennel seeds after a meal is a common practice in India. Most restaurants offer flavoured or plain saunf at the end of a meal. Ayurveda recommends consuming fennel raw, without cooking it.