They're crunchy, colorful, and fennel-y.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.. Candied fennel seeds, often vibrantly multicolored in hues of pink, green, and orange, are eaten in many South Asian homes and restaurants as a breath freshener and digestion aid.
The hard candy shell of the saunf mithai was a treat to reward myself for cooking at home, and I found myself incorporating the candied fennel seeds into my baking for subtle licorice notes and fun color. The crunchy flavor bombs are versatile, festive, and sweet—add them pretty much anywhere you’d use sugar sprinkles to enhance your desserts.One of my favorite ways to use saunf mithai is in cake.