Fennel Seed

Botanical Name: Foeniculum vulgare

Flavor: Warm, Sweet, Earthy, Licorice, Aromatic

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Fish, Seafood, Vegetables, Legumes, Rice, Sweets, and Baked Goods

Description: Fennel ‘Seeds’ (AKA Saunf, Finnochio, and Fenchel) are not seeds at all but are instead the pale green to tan colored dried fruit pods of the fennel plant. Indigenous to the Mediterranean region, Fennel has been used as a medicine and a culinary ingredient for over 3,000 years and traveled the ancient spice routes and silk roads to spread throughout Europe, the Middle East, India, China, and to the Americas inserting itself in most of the world’s cuisines. Whole or ground Fennel Seed lend its licorice-like flavor, aromatic properties, and sweetness to both savory and sweet dishes, and are a key component in Chinese Five Spice, many Curry Powders, Panch Phoran, and Sambhar Masala

Suggested Uses:

• Dry roast before using whole or grinding into a powder to bring out their full flavor and aroma
• Add whole or ground to marinades, sauces, soups, stews, curries, and rice dishes
• Add to pickling spice mixes for all types of vegetables and meats
• Add to dry rubs and seasoning blends to add a wonderful warmth and underlying sweetness to fish, meats, and vegetables
• Add whole or ground to salad dressings, dips, and tomato based pasta sauces where they impart a delicate and aromatic flavor
• Add to baked goods including breads, cakes, cookies, sweet and savory pastries, and other desserts to add a subtle licorice flavor and enhance their flavor
• Sprinkle over roasted vegetables, add to stir fries, mix into sausage meat/filling, use to make herbal teas, or chew whole seeds after meals as a breath freshener and digestive