This anise-like spice is aromatic, sweet and minty.
Dried ground fennel from India is useful in savory cooking.
It pops up frequently in world cuisines. In India and Pakistan dried fennel is used in curries and in the Bengali spice mix Panch Phoran- a blend of fennel, mustard, black nigella seeds, fenugreek, and cumin.
It is one of the spices in the popular mix Chinese Five Spice along with star anise, cloves, cinnamon, and pepper.
It is a primary flavor ingredient in Italian sausage, and is used in German salads and in English fish dishes. Fennel pairs especially well with salmon and bluefish. Try this anise flavored herb with a coal grilled salmon and fat onion slices.
Add fennel to your next Marinara or tomato sauce and add a layer of depth and complexity to your next pasta dish. Or, for something lighter, add fennel to the water of boiling pasta to infuse it with a mild fennel flavor, then top with a mix of olive oil, salt, pepper, ground fennel, and parmesan cheese. Serve hot or cold.
In the evenings brew a pot of fennel tea sweetened with honey to aid in digestion.
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