Whole Fennel Seeds

Fennel seed is one of the most well-known spices in Mediterranean cuisine, also known as anise or simply fennel. Its whole seeds retain their aroma and flavor much better than ground product and release their impressive aromatic qualities when crushed or toasted immediately before use.

The spice we use

Whole fennel seeds (anise) in their natural form. Unprocessed, without additives. Crushed or toasted immediately before use for maximum aromatic intensity.

Botanical identity

It comes from the plant Foeniculum vulgare, family Apiaceae. It is cultivated throughout the Mediterranean and Asia. In Greece, it is also known therapeutically as marathi or fenel. Its flavor profile is sweet anise with a slightly earthy taste.

Aroma, color, and taste

Sweet aroma with notes of anise and a slight earthiness. Light green-brown color. Sweet-aromatic taste with a subtle floral undertone.

How it is used

A basic ingredient in Italian sauces for pork and kid goat. Enhances fish, seafood, and soups with an impressive aromatic note. In bread for Mediterranean cuisine and especially in Greek "chorataki". Added to tea and beverages on its own or with floral and anise. If you love Mediterranean cuisine, also check out the pepper with Banasura for an impressive combination in the flavor composition.

Combinations

Pairs excellently with olive oil and lemon on grilled fish. With garlic and thyme in stuffed dishes and pork. With cheese in bread in the Italian tradition.

Physical appearance

Small, oval, light green-brown seeds. They retain their aroma for several months when not ground.

Storage

In an airtight container, away from light, moisture, and heat. Retains its aroma for several months.

Precautions

It belongs to the Apiaceae family (same as celery and coriander). Allergy to other members of the family is rare but existent — consult a doctor if you have a celery allergy. During pregnancy or breastfeeding, consult a doctor.

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