Ground fennel seeds

Ground fennel seed is one of the most widespread spices in Mediterranean and Indian cuisine, with a sweet, slightly anise-like aroma that is immediately recognizable. It has been used for centuries in bread, sauces, fish dishes and baking, and is ready for immediate use without a grinder.

The spice we use

We use dried fennel seeds that are ground at the right time to preserve all their essential oils. No additives, raw. Fine-grained powder, uniform, yellow-green color with slightly wrinkled hues.

Botanical identity

It comes from the plant Foeniculum vulgare, family Apiaceae. Fennel is native to the Mediterranean and is now cultivated worldwide. The Greek connection with fennel is historical: the Battle of Marathon was named after the botanical name of fennel in ancient Greek. It has been used as a spice for thousands of years throughout the Mediterranean.

Aroma, color and taste

Sweet and refreshing aroma, with clear notes of anise. Sweet taste with a slightly earthy texture and slightly wrinkled notes. Less intense than whole seeds, it mixes easily and imparts its flavor to any dish. Yellow-green color with slightly wrinkled hues.

How it is used

A basic ingredient in Italian charcuterie and salame. Excellent in roasted fish with olive oil, in pasta sauces, in vegetable soups and in bread with cheese. It is used in Italian sausage type mixtures and in marinades for seafood. If you love the sweet aroma of fennel, also check out the Whole Fennel Seed to grind it just before use for intensity of aroma.

Combinations

It pairs perfectly with fish and seafood due to its natural affinity with the sweet aroma of the sea. It enhances Italian pomodoro sauce and cheese sauces with anise. Try it also in a cheese tart for an impressive aromatic touch.

Physical appearance

Fine-grained powder, uniform, yellow-green color with slightly wrinkled hues. It dissolves easily in food, immediately imparting its sweet taste.

Storage

In a sealed container, away from light, moisture and heat. After opening, seal well. Keeps for up to 2 years.

Precautions

It belongs to the Apiaceae family (same as celery and coriander). Allergy to fennel is rare but exists. During pregnancy or if taking anticoagulants, consult a doctor.

New arrivals and offers are announced on our Facebook page and on our YouTube channel.