Fennel Seeds

Fennel seeds are small, olive-green, oval shaped seeds taken from the bulbless variety of the fennel plant (Foeniculum vulgare). They have a warm, aromatic fragrance and a sweet, aniseed flavour similar to the taste of the vegetable fennel and the herb fennel.

Fennel seeds may be used whole, crushed or ground, with the ground seeds having the most concentrated flavour. Fennel has a special affinity for fish dishes, and the seeds are particularly good when added to court bouillons or the liquid in which fish is cooked for fish soup or pie. They may also be used to flavour breads, biscuits, cakes and confectionery or sprinkled on top of mashed potatoes or cabbage dishes. The seeds are a popular addition to meat and vegetable dishes - especially curries. In Italy the seeds are used to make a pork salami known as finocchiona, and they are also added to a kind of nougat called mandorlotto.

To obtain the best flavour from fennel seeds, dry-fry them in a heavy-based frying pan over a medium heat, stirring frequently until they begin to release their rich aroma.