Fennel (sweet) seed

image source: nitin kapoor

sweet fennel (foeniculum vulgare var. amara) seed

The essential oil of sweet fennel seeds, foeniculum vulgare var. amara, is well-known in aromatherapy for its antiseptic, antispasmodic, aperitif, carminative, depurative, diuretic, emenagogue, expectorant, galactogogue, laxative, stimulant, stomachic, splenic, tonic and vermifuge properties. The plant itself is a popular European and Indian culinary herb.

1. Scent impression – Intensely sweet, fresh, clean, anise-like, delicious, culinary, spicy bouquet with a delicate, herbaceous, earthy undertone..
2. Scent impact – 180
3. Scent life – 20 hrs
4. Scent category – Spicy / Herbaceous / Earthy
5. Perfume note – Top
6. Perfume function – Modifier
7. Average use in perfume composition – 0.6%
8. Suggestions for use in natural perfumery – herbal bouquets, spice/fruit accords, tea/black tea notes, tropical blossom/fruit/rose/tobacco/tropical essences, bay rum/incense/Windsor soap perfumes, chypre, eau de Cologne, fougère, christmas blends.
9. Blending suggestions – anise seed eo & co₂, angelica root eo & co₂, angelica seed eo, amyris eo, basil (sweet) eo, co₂ & abs, benzoin abs, bergamot eo, birch (sweet) eo, bois de rose eo, buchu eo, caraway eo & co₂, cardamon eo & co₂, carrot seed eo, co₂ & abs, cascariila eo, cassia eo & co₂, cassie (sweet) abs, cedarwood (port orford) eo, cinnamon bark eo, co₂ & abs, clove bud eo, co₂ & abs, copaiba eo, coriander seed eo & co₂, cornmint eo, cubeb eo, cumin eo & co₂, currant (black) abs, cyclamen co₂ & abs, cypress eo & abs, davana eo & co₂, dill seed eo & co₂, elder flower co₂ & abs, elemi eo & abs, estragon/tarragon eo & abs, eucalyptus (globulus) eo, fir (siberian) needle eo & abs, fir (silver) needle eo & abs, gardenia co₂ & abs, geranium eo & abs, ginger eo, co₂ & abs, grapefruit eo, guiacawood eo, hiba eo, hinoki eo, hops eo & co₂, hyssop eo, juniper berry eo & co₂, lantana eo, laurel leaf eo, co₂ & abs, lavandin eo & abs, lavender eo, co₂ & abs, lemon eo, lemon balm eo, linden blossom abs, litsea cubeba eo, lovage leaf eo, mace eo & co₂, marjoram (sweet) eo & abs, mimosa abs, nutmeg eo, co₂ & abs, opopanax eo, orange (blood) eo, oregano eo, parsley seed eo & co₂, patchouli eo, co₂ & abs, pennyroyal eo, pepper eo, co₂ & abs, peppermint eo, pine (scots) needle eo & abs, ravensara eo, rosemary eo & co₂, sage (dalmatian) eo, co₂ & abs, sandalwood eo, co₂ & abs, seaweed abs, shiso eo, spearmint eo, tagetes eo & abs, tangerine eo, thyme eo, co₂ & abs, tolu balsam abs, tuberose abs, vanilla co₂ & abs, violet leaf abs, wintergreen eo.

about the photographer:

Nitin Kapoor began his career as a chef in India from which he travelled to several countries in Europe before settling down in London. Due to health reasons, he had to abandon his career as a fine cuisine chef and took up photography instead. Since he could no long cook food, he began photographing them. His current focus is on wedding and event photography. He owns a studio in London.