Category: Spice
Fennel seeds are small, oval-shaped seeds that come from the fennel plant, which is a flowering herb in the carrot family. They have a sweet, licorice-like flavor and a slightly crunchy texture. Fennel seeds are commonly used as a spice in cooking, particularly in Indian, Middle Eastern, and Mediterranean cuisines. They can be used whole or ground, and are often added to dishes such as curries, soups, stews, and baked goods. Fennel seeds are also used to make herbal teas and are believed to have various health benefits, including aiding digestion and reducing inflammation.
Flavor Profiles:
- Sweet
- Pungent
- Herbal
- Licorice
What goes with Fennel Seeds:
- Cheese – Fennel seeds, when combined with cheese, create a unique and delicious flavor profile, particularly in dishes like fennel-seed-crusted goat cheese.
- Poultry – Fennel seeds can be used to marinate or stuff poultry, infusing the meat with a subtle, aromatic flavor that enhances its taste.
- Fish – Fennel seeds’ mild liquorice flavor and aromatic properties complement the taste of fish, especially oily fish like salmon and tuna.
- Garlic –
- Olive Oil –
- Butter –
- Lemon –
- Bread – Fennel seeds can be added to bread dough, giving the bread a distinctive taste and aroma. It’s especially popular in Italian and Greek cuisine.
- Onion –
- Vegetables – Fennel seeds pair well with various vegetables, such as potatoes, carrots, and cabbage, adding a depth of flavor and aroma.
- Fruits – Fennel seeds can be used to make a refreshing fruit salad or infused in fruit syrups, complementing the sweetness of fruits with their mild anise flavor.
- Salt –
- Citrus Fruits – The refreshing and tangy taste of citrus fruits complements the mild sweetness of fennel seeds, creating a balanced and harmonious flavor profile.
- Ricotta Cheese – The mild and creamy flavor of ricotta cheese provides a perfect backdrop for the aromatic and slightly sweet flavor of fennel seeds, creating a delicious and satisfying combination.
- Legumes – Fennel seeds can be used to flavor legumes like chickpeas and lentils, adding an aromatic depth to these dishes.