Fennel Pollen Spice
Estimated Inventory, oz : 91.00
This item was last sold on : 12/19/24
Description/Taste
Fennel Pollen is a dried powder comprised of deep gold granules interspersed with dried flowers and roughly chopped stems. The texture of the pollen can vary from gritty to powdery, depending on where and how it was harvested. Fennel Pollen has a powerfully sweet and herbaceous aroma with notes of licorice, honey, hay, and floral citrus. The taste of the pollen is bold with an intense anise and honeyed flavor with hints of citrus and hay.
Seasons/Availability
Dried Fennel Pollen is available year-round, with fresh pollen being harvested in the summer.
Current Facts
Fennel Pollen is harvested from the flowers of the fennel plant, a perennial related to parsley and chervil that is botanically classified as Foeniculum vulgare. The pollen, the most potent part of the plant, is collected from the flowers once they reach peak bloom. The flowers are dried before the pollen is packaged, and each flower yields only about one-quarter teaspoon. Harvest of the golden powder can be somewhat labor-intensive and has led to the spice becoming one of the most expensive spices globally, rivaling saffron. Even though the United States is one of the top producers of fennel, the use of pollen was relatively unknown in the region until the late 1990s. The spice was introduced to the nation by food writer Peggy Knickerbocker, who fell in love with the ingredient in Tuscany, Italy, and brought some back to California. Her article in the San Francisco Chronicle inspired farmer Rebb Firman to cultivate wild fennel pollen in California and Chef Mario Batali to add it to his menus at multiple restaurants. Fennel Pollen remains an intriguing and highly sought after, rare ingredient for chefs and home cooks.
Nutritional Value
Fennel Pollen has little to no nutritional value due to the small serving size used in recipes. However, there is some research showing that the chemical compounds within the pollen do have some nutritional benefits, specifically anethole, which is the compound that gives fennel its distinct flavor. Anethole has been shown to suppress appetite, also sometimes aiding in weight loss.
Applications
Fennel Pollen is a versatile ingredient with an intensely sweet anise flavor and aroma. The pollen should be used sparingly, and due to its delicate nature, it is best to add it at the end of cooking or use it as a garnish. Fennel Pollen adds a delicious burst of sweet umami flavor when sprinkled on seafood, pork, poultry, vegetables, soups, and stews. When dusted on a roasted dish, fresh from the oven, the pollen releases an intense sweet licorice aroma that entices the senses. The spice pairs well with hearty grains, olive oil, lemon, mint, basil, and summer vegetables like zucchini, tomatoes, and eggplant. Fennel Pollen can also be used in sweets like olive oil cakes and butter cookies, or it can be sprinkled on top of mascarpone gelato. The size of the pollen granules can vary. For consistent size and texture, quickly pulse the desired amount of the spice in a spice grinder. This can reduce the shelf life of the spice, so it is important to keep the amount to as little as possible. Remember to use the spice sparingly, as its bold flavor can quickly overpower mild and delicate flavors. Fennel Pollen can be stored in an airtight container in a cool, dry place or in the refrigerator for extended use.
Ethnic/Cultural Info
With the rise in popularity of Fennel Pollen, foraging for the wild pollen in California has also risen. Fennel was introduced to California by Italian immigrants in the 1800s, where it flourished and quickly naturalized. The plant now grows wild throughout much of the state, often being considered an invasive weed. In spring and summer, these feathery plants bloom, displaying beautiful umbels of yellow flowers filled with prized golden dust. There are two common methods for collecting the pollen. The flowers can be harvested and dried upside down in paper bags. During the drying process, the bags are shaken periodically, dislodging the pollen from the blossoms. This method is simple but does result in dried pollen. For fresh pollen, some foragers cover the flowers with a paper bag while they are still attached to the plant and gently shake the plant, dislodging the fresh pollen into the bag. Once the pollen is harvested, it must be inspected for bugs and sanitized by quickly microwaving it to kill any microscopic organisms. When choosing where to forage for wild fennel, it is important to avoid areas with heavy car or train traffic, as plants in these areas will have a high level of exhaust and soot attached. Harvesting Fennel Pollen is labor-intensive but well worth the effort, as each pinch of the golden powder adds a delicious burst of summer flavor to any recipe.
Geography/History
Fennel is native to the Mediterranean region of Europe and Asia Minor. The seeds of the fennel plant were spread throughout Europe by the Roman Empire and into Asia and Africa via the Silk Road and maritime trade routes. By the 14th century, Fennel had become a staple crop in England and most of Europe. The vegetable was introduced to America by Italian fisherman who brought the seeds with them along the coast of California, Oregon, and Washington. In the present day, Fennel grows wild throughout California and Oregon, where it is considered naturalized and invasive. Fennel Pollen has been a popular ingredient in Italy for almost 100 years, where it is commonly used in the Tuscany region to flavor pizzas, pasta, and sausages. The spice was introduced to the United States in the late 1990s by a food writer, Peggy Knickerbocker, and celebrity chef Mario Batali, who fell in love with the bold flavor of the pollen. Today, the pollen is collected from wild fennel in California and Tuscany, both by foragers and purveyors. The spice is almost impossible to find in regular markets, but it can be found in spice shops, specialty shops, and farmer’s markets in regions where fennel is grown.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Waverly | Cardiff CA | 619-244-0416 |
| Oyster and Pearl Bar Restaurant | La Mesa CA | 619-303-8118 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Wildland | Carlsbad CA | 619-385-0914 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| The Joint | San Diego CA | 619-222-8272 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Mothership | San Diego CA | 858-342-3609 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Manna | Encinitas CA | 510-366-3057 |
| Merenda | Oceanside CA | 703-459-4145 |
| Leila | San Diego CA | 619-550-5412 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Piatti | San Diego CA | 858-454-1589 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
