Fennel is also known as “the fish herb” by Italian and French cooks who have known that fennel's subtle, anise-like flavor with licorice undertones is the perfect compliment with fish. Used in many cultures fennel is a key component; In India the seeds are chewed as a breath freshener and fennel is an essential ingredient in many curries. The Italians use it Italian sausage, pizza and tomato sauces. French vinagrettes, German breads and English soups all benefit from the well-flavored touch of fennel.
Native to the Mediterranean and Southwestern Asia it is a member of the Apiaceae family – as is dill, caraway, coriander and anise. In temperate climates around the world it is found growing wild and today is cultivated in the US, India, Egypt, Russia, France and Persia. Fennel seeds have a lemony anise taste and are small, oval, and grooved. They resemble their family member caraway seed (although a bit less curved). It is a key component in our Chinese Five Spice blend.
Fennel will quickly lose it's flavor when ground so we recommend grinding the seeds in small batches for maximum flavor. In order to maximize its delicate flavor we recommend that you add fennel at the end of the cooking process. We also carry an Organic Fennel Seed that is harvested in Turkey.
Try fennel with beets, lentils, potatoes, in sauerkraut, stews, meat and chicken dishes, sauces, herb butters, dips and dressings, salads, omelets, apple pie, cakes, pastries, puddings, and spiced fruit. Works well in combination with cinnamon, cumin, Organic Fenugreek Seed and Sichuan Peppercorns.
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