• Fennel Ground

The finest quality ground Fennel .

 Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and is one of the primary ingredients of absinthe. Florence Fennel or finocchio is a selection with a swollen bulb-like stem base that is used as a vegetable.

 Fennel is widely cultivated both in its native range and elsewhere for its edible strongly-flavoured leaves and seeds.

Its aniseed flavour comes from anethole an aromatic compound also found in anise and star anise and its taste and aroma are similar to theirs though usually not as strong.

 The Florence Fennel  is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin and has a mild anise-like flavour but is more aromatic and sweeter. Florence Fennel plants are smaller than the wild type. Their inflated leaf bases are eaten as a vegetable both raw and cooked. There are several cultivars of Florence Fennel which is also known by several other names notably the Italian name finocchio. In North American supermarkets it is often mislabelled as "anise".
Culinary Use:
The bulb foliage and seeds of the Fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of Fennel but also the most expensive.

Dried Fennel seed is an aromatic anise-flavoured spice brown or green in colour when fresh slowly turning a dull grey as the seed ages.

For cooking green seeds are optimal. The leaves are delicately flavoured and similar in shape to those of dill. The bulb is a crisp hardy root vegetable and may be sautéed stewed braised grilled or eaten raw.

 Fennel seeds are sometimes confused with those of anise which are very similar in taste and appearance though smaller. Fennel is also used as a flavouring in some natural toothpaste.

 Fennel features prominently in Mediterranean cuisine where bulbs and fronds are used both raw and cooked in side dishes salads pastas vegetable dishes such as artichoke dishes in Greece and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads.

 Many cultures in the Indian subcontinent and the Middle East use Fennel seed in their cookery. It is an essential ingredient of the Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of Pakistan and India roasted Fennel seeds are consumed as an after-meal digestive and breath freshener. Farming communities also chew on fresh sprigs of green Fennel seeds.

 Many egg fish and other dishes employ fresh or dried Fennel leaves. Florence Fennel is a key ingredient in some Italian and German salads often tossed with chicory and avocado or it can be braised and served as a warm side dish. It may be blanched or marinated or cooked in risotto.

Fennel Ground

  • Product Code: S20
  • Availability: In Stock
  • $3.00

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