It is the dried seed of the plant fennel (foeniculum vulgare). It is indigenous to the shores of the Mediterranean, but has become widely naturalised in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is an aromatic, anise-flavoured spice. Fennel features prominently in Mediterranean cuisine. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads. It flavours olives and pickles. It is essential in many Asian spice mixtures.In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener.