Fennel seeds are one of the world’s most popular and used spices, trailing only behind clove and black pepper. 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.
The flavor of fennel seed certainly falls into the anise-licorice family of herbs. Yet, fennel also boasts hints of parsley and celery – the vegetal flavor offsets all the licorice sweetness and makes it one of the most preferred spices in the world.
Ground fennel has numerous uses, from soups and chowders, to braises and breads. However, a favorite application is to combine it with salt and pungent spices like cardamom or black pepper and create a rub for root vegetables.
|Basic Preparation||Typically, the Fennel Seed is used whole, but can also be cracked or coarsely ground before application. You may grind the Fennel Seed with a pepper mill or mortar & pestle, and should store remaining grounds in a well-filled, airtight glass container.|
|Recommended Applications||This Ground Fennel is commonly used with pickles, lentils, beets, potatoes, or cabbage. Used to flavor cheese spreads, salad dressings, or butter, this versatile spice has so many great applications. The flavor of the Ground Fennel pairs well with game or grains, and can also be used in cookies, spiced tea, cakes, or breads.|
|Taste & Aroma||Sweet, Warm & Earthy|
|Cuisine||American, Asian, Chinese, French, Jamaican, Mediterranean, Moroccan|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||4 Years|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
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