AI-generated illustration.
1038
What is it?
What we call fennel seeds are the fruits of fennel, Foeniculum vulgare. The plant also provides aromatic leaves.
«Sweet and aniseed-like, with a warm green note.»
Background
The seeds are used as a spice, while bulb fennel is used as a vegetable. They are related ingredients but do different jobs in a dish.
Flavour profile
Sweet and aniseed-like, with a warm green note. Whole seeds give distinct little bursts of flavour.
Pairs well with
Pork, sausages, fish, tomato sauce, bread and roast vegetables.
Lightly crush the seeds to spread the flavour and avoid whole seeds in the food. Grind them finer for a smooth sauce.
Did you know?
The RHS distinguishes herb fennel from bulb fennel, although they are closely related.
Common mistakes
Too much aniseed flavour can overwhelm fish and mild vegetables. Try the amount in a small portion first.
Know the difference
Fennel seeds, caraway and cumin are different spices. Similar seed shapes are not enough to choose the right jar.
Good to know
Crushed seeds leave less noticeable pieces than whole ones. Decide whether you want bits in the food before measuring them out.
Other flavours to try
Black pepper, chilli, garlic and lemon.
Try it with
Mix a little crushed fennel seed with oil and pepper for pork before cooking.
When to go easy
To use fennel, aniseed and tarragon together, test cautiously: all can pull the dish strongly towards aniseed.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Cook two small portions of tomato sauce, with and without a little crushed fennel seed. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
Source research was AI-assisted. Explore the background and follow the links to the sources.