FENNEL (WHOLE)

Fennel seeds, characterized by their aniseed, fresh taste and slightly reminiscent of lemongrass, are widely used in Mediterranean cuisine. This plant, similar to green anise or dill, flavors fish, marinades, dumplings, ratatouille, shellfish, broths. It goes particularly well with pork and will bring an original touch to a Bolognese sauce. To bring out the aromas, quickly roast the seeds in a pan, so they will also be easier to grind if you wish. Used whole they will offer a diffuse aroma and infuse your dishes in sauce. Origin: India