FENNEL SEED INDIAN
Profile: Long, green, and slim. Fennel seed have a loud pop and an endless list of culinary and medicinal purposes. Nobody's kitchen is complete without it.
Fennel seed are the third most widely used spice in the world, after clove and black pepper. This culinary herb has various uses. The roots are utilized medicinally. The sweet and soft bulb is sliced into salads, pickled, or roasted. To finish and flavor delicate drinks, the flowers are used. The seeds are used in cooking and as a digestive and breath refresher.
Fennel seed has an anise-licorice flavor. The vegetal flavor balances off the licorice sweetness, making fennel one of the world's most popular spices.
Use ground fennel in soups, chowders, braises, and breads. A favorite application is a root vegetable rub with salt and strong spices like cardamom or black pepper.
|Basic Prep:||The Fennel Seed can be used whole or broken or coarsely chopped before use. You can use a pepper mill or a mortar and pestle to grind the Fennel Seed and store the leftovers in an airtight glass container.|
|Shelf Life:||2 Years.|
|Ways To Use:||Cooked fennel seed is a popular addition to pickles and lentils. This versatile spice can be used to flavor cheese spreads, salad sauces, and butter. Fennel seeds are delicious in cookies, spicy tea, pastries, and bread.|
|Cuisine:||American, Asian, Chinese, French, Jamaican, Mediterranean, Moroccan.|
|Country of Origin:||Indian.|
|Taste & Aroma:||Bittersweet.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|