Ground fennel

Livré en sachet refermable  

Sans OGM - Sans ionisation -

Uses in Cooking:
The taste of fennel brings to mind summer and the cicadas of Provence...!

The deliciously aniseed flavor of fennel seeds, here reduced to powder, enhances a variety of dishes. You can use it in fish cooked in papillotes or on quickly cooked fish fillets. It is also essential in mussels marinieres and fish sauces, where the seeds would not be suitable since the short cooking time wouldn’t allow them to soften and release their flavor.

However, in dishes that cook for a sufficient length of time, I prefer using whole fennel seeds, such as in squid (combined with tomatoes and garlic), in many vegetables like ratatouille, tomato coulis, stuffed vegetables, and even in certain meats like chicken. But you can certainly use the powdered fennel if you prefer to avoid the seeds!

The advantage of ground fennel is that it doesn’t require cooking, releasing its aroma in dishes almost instantly, unlike whole seeds, which need a longer cooking time to impart their flavor. Plus, for those concerned about texture, there are no small grains to bite into.

Who am I?
Origin: Egypt

Scientific name: Foeniculum vulgare

Common name: Common fennel

Fennel seeds are rich in anethole, which gives them their characteristic aroma, and they are also used in the production of anise-flavored spirits, such as pastis. They are also high in vitamins A, B, C, and E, as well as minerals.

In herbal teas, fennel seeds aid digestion, sharing this property with star anise and green anise.

The sweet fennel (the one offered here) is a large perennial herb native to the Mediterranean basin, belonging to the Apiaceae family (Umbelliferae), which has naturalized worldwide, mainly in Mediterranean climates. The leaves are finely divided and thread-like, and the plant typically flowers from July to October with umbels of white flowers. The entire plant has a strong, delightful anise scent.

A Little History:
Fennel was already used in ancient times by the Egyptians, and later by the Greeks and Romans. The plant is abundant on the island of Madeira, where it gave its name to the capital, Funchal.

It is still widely cultivated today for both its medicinal and culinary qualities.