Fennel seeds
Sweet and aniseed-like, with a warm green note. Whole seeds give distinct little bursts of flavour.
AI-generated illustration.
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What is it?
Fennel seeds are the spice fruits of fennel, Foeniculum vulgare. The plant also provides aromatic leaves.
«Sweet and aniseed-like, with a warm green note. Whole seeds give distinct little bursts of flavour.»
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 aroma without whole seeds. Grind finer for an even sauce.
Did you know?
The RHS distinguishes herb fennel from bulb fennel, although they are closely related.
Common mistakes
Too much aniseed character can dominate fish and mild vegetables. Test the quantity on a small portion.
Know the difference
Fennel seeds, caraway and cumin are different spices. Similar seed shapes are not enough to choose the right jar.
A little spice knowledge
Crushed seeds give less distinct pieces than whole ones. Choose the texture before the quantity.
Works well with
Black pepper, chilli, garlic and lemon.
Sapidus’ favourite partners
Mix a little crushed fennel seed with oil and pepper for pork before cooking.
Never combine with?
To use fennel, aniseed and tarragon together, test cautiously: all can pull the dish strongly towards aniseed.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Cook two small portions of tomato sauce, with and without a little crushed fennel seed. This suggestion is not presented as a test carried out by Sapidus.
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