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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. Fennel Seeds have mild anise flavour and aroma, which rarely overpowers. The seeds can also be roasted revealinga 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 Seeds are wonderfully versatile, enhancing a wide variety of foods and responding beautifully to various cooking techniques. In India, the seeds are often toasted before being added to a dish, but they are also used raw with whole seeds chewed on as breath freshener and digestive aid.

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