Fennel seed

Aromatic sweet intensity with a Mediterranean character

Fennel seed (Foeniculum vulgare) is an aromatic spice with a sweet, licorice flavor.

It is a basic ingredient in Mediterranean and Indian cuisine, in breads, rusks, fish and sausages.

These are the dried seeds of the plant, which look like small green or brown pimples.

In India and many Greek homes, a cup of fennel tea is the traditional end to a meal.

As beverage (tea) after meals, alone or with chamomile.
In baked goods, such as rusks, breads and bagels.
For the marinating fish or pork, giving a unique aroma.
In Indian and Mediterranean dishes, especially in combination with cumin and coriander.
In salads, sauces or grilled vegetables, grated or in seed form.

They are the dried fruits of the fennel plant, used as a spice and for tea.

Lightly crush 1 teaspoon of seeds, add them to a cup of freshly boiled water and leave for 10 minutes. Strain and enjoy.

In breads, rusks, salads, oil dishes, legumes and grilled meats. It goes particularly well with fish and seafood.

Yes, they taste similar, but fennel is milder and sweeter.

As a spice in food, yes. For tea during pregnancy, breastfeeding, for children, or if you are taking medication, ask your doctor first.

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