The sophisticated gourmet doesn’t miss a beat when fennel pollen is concerned. There are no curious questions about hand harvesting or its porcelain-fragile aroma. There’s only the matter of partaking in its flavor atop a plate of freshly made pasta in a light lemon-cream sauce.
This soft, slender perennial plant has many culinary uses. The roots are commonly used as medicine. The bulb is shaved into salads, pickled, or roasted until achingly sweet and tender. The flowers are used as a finishing herb and flavoring for delicate spirits. The seeds are added to all sorts of foods, and medicinally they act as both a digestive and a breath freshener.
Wild fennel flower powder is best used as a finishing spice. Dust it over plates of pasta in cream or white wine sauce, salads, roasted root vegetables, grains such as farro, perhaps roasted pork, or seared scallops and white fish. The pollen is also used in chocolate and candy making these days as a decoration and finisher – particularly with truffles and caramels. Lastly, fennel pollen has a distinct place in Chinese cuisine. Steamed buns, fish, and some stir-fries are made for fennel pollen as it pairs well with star anise, cinnamon, garlic, and Szechuan pepper.
|Basic Preparation||Ready to use as is, no preparation is required.|
|Recommended Applications||Fennel Pollen is great as a dry rub, sprinkled on top of fish as a finishing spice, or substituted for saffron in a risotto, pasta, or rice dish.|
|Taste & Aroma||Sweet|
|Cuisine||Asian, Chinese, Italian, Mediterranean, Scandinavian|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years.|
|Country of Origin||United States|
|Allergen Information||None Specified|
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