Warrior fuel! Roman soldiers are said to have consumed fennel to make them strong and victorious on the battlefield. Today, the fennel plant provides leaves, bulbs and seeds for culinary use, the latter of which are usually dried for use as a spice. The medium sized seeds are a very pale green and can be used whole or ground and when ground the seeds form a coarse sandy coloured powder. Fennel Ground has mild anise flavour and aroma, which rarely overpowers. The seeds can also be roasted revealing a delicate, almost hidden sweetness.
HOW TO USE
Often used in Italian cooking, fennel pairs beautifully with the robust flavours found in cured meats and rich, oily fish like mackerel, sardines, herring and salmon. Fennel Ground is wonderfully versatile, enhancing a wide variety of foods and responding beautifully to various cooking techniques. Ground Fennel Seeds can be combined with complementary spices and used as a dry rub to create a flavourful crust on meat and fish to be roasted, grilled or pan-seared.