Fennel pollen whole

also: fennel flower, Fiore de Finocchio

Description:
Fennel is one of the oldest cultivated plants and was already used in many ways in Roman cuisine. Originally from the Mediterranean region, fennel is used throughout European cuisine, in India, in China as well as in the USA.

Fennel pollen is predominantly popular in the regional cuisines of central and southern Italy. The low yield and the complex harvest make the pollen a rather exclusive spice. Fennel pollen has a typical fennel aroma, but more delicate and floral than the fruit otherwise used. They go very well with pasta, risotto, vegetable dishes, tomato sauces and even desserts. In southern Italy they are also very popular for the preparation of fish.

We source the fennel pollen from a small farm in Tuscany.

Usage:
Fennel pollen is much more sensitive than the seeds otherwise used and should therefore not be heated too much. Add only towards the end of the preparation.

Aroma/Taste:
Reminiscent of dill and anise

Harmonizes with:
Basil, tomato, mint, black cumin, thyme.

Origin:
Italy