Fennel seeds are considered a spice, while the edible roots, stalks and leaves of the plant are considered an herb. The bulb shaped vegetable called fennel, Florence fennel or Italian fennel, while related to the herb fennel and similar in flavor, is not the same plant.

Fennel is native to the Mediterranean and eventually north into Europe and into the Far East. There are two primary types of fennel – bitter fennel and sweet fennel. In the US bitter fennel is more common and is grown in Argentina, central Europe, Germany, Hungary, India and Russia. Our bitter fennel is cultivated in India.

Bitter fennel’s name is Foeniculum vulgare and is a member of the Apiaceae family (parsley family). The shape of Fennel Seeds is oval and ridged while color varies from pale or bright green to brownish yellow. Fennel Seeds resemble their family member caraway seed (although a bit less curved than caraway). Our Indian grown fennel is straighter and smaller than European fennel with a sweet anise flavor.

How Fennel is Used in Other Cultures

Popular spice in the Mediterranean and European regions, French and Italian cooks often refer to fennel as “the fish herb”.  The French use fennel seeds in fish soups, in some versions of their popular Herbs de Provence blend and in vinaigrettes. Italians add them to meatballs, pasta sauces, pepperoni, pizza, salami, sambuca and sausages. Arabs prefer them in breads and salads while the Spanish use them to flavor various baked goods.

Throughout Asia fennel seeds are used to season cabbages, fish sauces, roasted lamb, mutton and pork curries, sweet and sour dishes. In India fennel seeds are toasted in oil to release their flavor where they are then used ground or whole in breads, curries, lentils, spice blends, soups and vegetables. In Kashmir ground fennel is a key ingredient in egg and fish egg curries and in Sri Lanka ground fennel is found in many hot curries and stews. We also carry cracked fennel.

Flavor Profile

Fennel has a warm, anise-licorire aroma and the flavor is slightly sweet with a camphorous undertone. Fennel is a bit more astringent than anise and less pungent than dill seed. When toasted the seed becomes less sweet and a bit spicy.

Fennel will quickly lose its flavor when ground so we recommend grinding them in small batches for optimum flavor. Add fennel at the end of the cooking process for the best flavor.

When and Where to Use

Fennel goes well with beets, lentils, potatoes, in sauerkraut, stews, meat and chicken dishes, sauces, herb butters, dips and dressings, salads, omelets, apple pie, cakes, pastries, puddings, and spiced fruit.

Fennel Seed works well in combination with cinnamon, cumin, fenugreek and Sichuan Peppercorns.

Helpful Hints

We also carry the exotic spice Fennel Pollen. Often described as having umami characteristics it has a deep intensity and savoriness that top Chef’s are always in search of. Fennel pollen and fennel seed both come from the same plant. This is one of only four plants that produces both an herb and a spice with the other three being cilantro and coriander seed; dill weed and dill seed; fenugreek leaves and fenugreek seeds.

** This product is certified kosher.

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