It’s served at the end of the meal, like mukhwas, and it helps produce saliva while also conceivably aiding gastrointestinal progress and freshening the mouth. It all sounds very healthy—although, chewing on betel nuts has also been tied to an increased risk of mouth and esophageal cancer.

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Both O’Brien and Sen acknowledge that, because mukhwas are omnipresent in Indian-food culture, their historical lineage can be easy to overlook. Neither could speak much to the candy’s introduction as a part of the restaurant experience, though there are undoubtedly several spots that trumpet the use of fennel seeds—or at least, provide an explanation as to their purpose.

One such restaurant is Chicago’s Indian Garden, which features displays throughout the restaurant that shed some light on the granular details of Indian cuisine. These read like the notes you’d jot down on index cards to prep for an exam: “In India, [fennel seeds] are routinely chewed upon after meals to aid in digestion after a rich meal while acting as an herbal mouth freshener… They help to overcome gas, cramps, acid indigestions, and many other digestive tract maladies.”

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Whether descendants of comfits or supari or both, candy-coated fennel seeds have become an essential flourish to an Indian establishment’s decor, a welcome tweak to its luster. Besides, considering the rich amounts of spice, cream, and fried deliciousness you’ve consumed, there’s not much harm in piling a tiny handful of seeds into your palm and knocking them back on your way out the door.