Fennel is a fantastic vegetable.
You can find it at the market as fresh produce, but what about the seeds that are used for seasoning?
While we’ve already taken a look at the bulbs and fronds of fresh fennel in this article, let’s focus now on fennel seed as a spice!
Despite the innate difference between using the bulbs, fronds, and seeds, all parts of the fennel plant share a similar flavor. The seeds provide an anise-like aroma with fresh and sweet nuances, just as the bulb does.
A PINCH OF HISTORY
Fennel is possibly one of the oldest known spices in the world. We can follow its traces back to 3000 B.C.
This means that if we travelled back in time, we would find the Mesopotamians using it for culinary and medicinal reasons already. People from the Middle Ages also appreciated its taste and healing powers for digestive troubles, just as we do nowadays.
In fact, products that include fennel as an ingredient today are incredibly versatile. You can find it in cough drops and lozenges as well as in toothpaste, soap, liquor or even – really popular as a European delicacy from the south – fennel salami.
PREPARING AND STORING YOUR SEEDS
What’s the best way to work with this spice in your kitchen? Grind the whole seeds directly before use. This way, you can achieve full flavor in your dish, since they will release their essential oils right at that moment.
With a suitable mortar and pestle set at hand, you are able to enjoy all the benefits that freshly ground spices can offer. Don’t have your own set already? Check out Foodal’s informative post.
When storing the seeds, be sure to keep them in a dry, cool place away from direct sunlight. For storage, it is best to use a small glass jar that can be sealed airtight.
Looking for a new spice rack to store these, along with the rest of your seasoning collection? Take a look at Foodal’s review of the best models on the market today.
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