Foeniculum vulgare
Fennel seeds are the dried seeds of the fennel plant. The flavour of fennel is very versatile and, above all, pleasantly sweet. Its flavour invokes notes of forest honey and liquorice. This is why it is ideal for both savoury and sweet dishes. Like anise, dill and caraway, fennel belongs in Apiaceae family. The fruits of this plant contain a strongly aromatic essential oil.
– Whole fennel seeds should be kept, when possible, in a cool and dry place, away from sunlight, in a sealed container.
– This spice will release its essential oil when you lightly crush it before use with a knife or in a mortar. After that, it can be used immediately.
– If you want to enhance its sweet flavour (for example, for an Indian dish based on curry), you can briefly toast it in a non-stick pan without adding fat until it releases its scent.
Fennel originates from southern and southwestern Europe. We know today that even the ancient Romans used this spice for seasoning – not only sauces and dried meat but also bread. The Roman legionaries took fennel to German countries. From the early Middle Ages, fennel was grown in the gardens of monasteries.
It can be used with: fennel is a spice that goes perfectly with foodstuffs. It refines very strong spices such as lavender and caraway and harmonises mixtures of different spices (for example, spices for grinding).
