Fennel Seeds

Saunf holds a dual role in Pakistani culture: a cooking spice and a post-meal digestive. Small bowls of saunf mixed with sugar-coated fennel seeds appear at the exit of every Pakistani restaurant. In cooking, fennel is essential in Kashmiri-style dishes — pink chai (noon chai) uses fennel as part of its distinctive flavor base. It is also a key spice in many Balochi and northern Pakistani meat marinades.