Cuisine Mediterranean, French, Indian, Chinese

Food Pairings Fish dishes, stir fries, mouth fresheners, tea, five spice, desserts, rice, eggs, curries, risotto, chicken

Serving size 0.5 grams (if powdering) to 2 grams (if using whole)

Flavour: Mellow Anised, Liquorice, Sweetness

Usage: Use seeds directly in a coarse spice rub or cooking into a curry. Powdered Fennel can be used for baking breads and add a minty sweetness. Optional tip: Pound whole seeds for 10-20 seconds in a pestle and mortar if using whole to release some more flavour. Pairs with eggs, fish, curries, chicken, tea, bread

Recipes: Homemade Pickles, Vegetarian Pho, Stir fried Spinach, Six Herbs Tea

Origin: India

Quality: Green, Shine Grade

Also known as Foeniculum vulgare var. azoricum, BADISHOP, SOMBU, VARIYALI, SWEET CUMIN MOURI, MAURI, BADI SAUNF, BARI SAUNF, MOTI SAUNF, SONF, हरी सौंफ, 綠茴香籽

Industry Knowledge: Fennel Seeds are usually found in their regular small and pale seed form, which have great taste. This variety tastes milder, but has sweeter notes instead of the traditional strong aniseed flavour. In terms of appearance, it's more beautiful - larger sized, shiny and green. This is rather surprising, as the plants themselves (Florence Fennel) are in fact smaller than the regular fennel plants. The aroma of this variety of fennel seeds is also more defined. For these reasons, it's very popularly used as a mouth freshener, and is even used as a key ingredient in certain toothpastes. Cooking wise, it is commonly crushed and used for preparation of desserts. Fennel seeds can also be incorporated into rice dishes, fish dishes and vegetable stews with ease.
These seeds are hard to procure usually, as they aren't a traditionally cultivated variety. They work well when used in combination with Coriander Seeds, mild chillies such as Kashmiri, and lime flavours.