Fennel Ground

The flavor of fennel seed falls into the anise-licorice family of herbs. Yet, fennel also boasts hints of parsley and celery which offsets all the licorice sweetness and makes it one of the most preferred spices in the world. The French use fennel seeds in fish soups, in some versions of their popular Herbs de Provence blend and in vinaigrettes. Italians add them to meatballs, pasta sauces, pepperoni, pizza, salami, sambuca and sausages. Arabs prefer them in breads and salads while the Spanish use them to flavor various baked goods. In India fennel seeds are toasted in oil to release their flavor where they are then used ground or whole in breads, curries, lentils, spice blends, soups and vegetables.

Fennel goes well with beets, lentils, potatoes, in sauerkraut, stews, meat and chicken dishes, sauces, herb butters, dips and dressings, salads, omelets, apple pie, cakes, pastries, and puddings. It also pairs well with grains and can be used in cookies, cakes and bread.