Whole Fennel Seed
Estimated Inventory, 16 oz : 11.00
This item was last sold on : 11/20/24
Description/Taste
Whole Fennel seeds are green to grey-brown, long, and thin with five distinct longitudinal dorsal ridges and a slightly brittle texture, making them easy to crumble and grind. The seeds range from 4 to 8 millimeters in size, are ovate in shape, and can be straight like a grain of rice or curved into a crescent. Whole Fennel seeds have a grassy and sweet hay-like aroma with notes of anise and camphor. Their flavor is sweet and intensely anise with a slightly bitter finish.
Seasons/Availability
Dried Fennel seeds are available year-round.
Current Facts
Fennel seeds are the ripened and dried fruits of the dulce variant of the fennel plant, Foeniculum vulgare, and is a member of the Apiaceae family, related to cumin, dill, caraway, and anise. Fennel is a biennial when grown in temperate climates and an annual when grown in colder climates. Fennel grows 4 to 5 smooth, hollow stalks with feathery, fern-like leaves and a pithy white bulb at soil level. The plant also flowers strikingly yellow umbels that will later fruit. These fruits, which are misnamed seeds, are harvested during the fall months once they have swelled and turned bright green. As the seed dries, its color dulls to a mild green to grey hue. Seeds that maintain a stronger green color will have a more robust anise flavor and aroma. Fennel seeds are known as Maratho in Greek, Finnochio in Italian, and Saunf in India. The seeds are also sometimes referred to as ‘Sweet Cumin’ because of the similarities in the appearance of both seeds. Besides the dulce or sweet roman variety of fennel, which is used mostly for its seeds, there are many different fennel varieties, including Foeniculum vulgare, used for cooking, and Ferula communis, or giant fennel, a variety of wild fennel native to the Mediterranean. Giant fennel can grow up to three meters in height and is often used for tinder in the region.
Nutritional Value
Whole Fennel seeds are an excellent source of dietary fiber and contain significant amounts of vitamin A, vitamin C, and vitamin B6. Fennel seeds are also rich in calcium, magnesium, manganese, niacin, phosphorus, potassium, and riboflavin. The essential oils in Fennel seeds, anethole and fenchone, stimulate the mucus membranes in the digestive tract and have historically been used to help soothe upset stomach, gas, and colic. Today, Fennel seeds are an approved treatment for dyspepsia, flatulence, and upper respiratory catarrh in German medicine and are often used in Traditional Chinese Medicine and Ayurveda to treat many different digestive ailments. The essential oil produced from Fennel seeds is also used in cosmetics, perfumes, pharmaceuticals, and toothpaste.
Applications
Fennel seeds are used in a variety of culinary applications across multiple cultures, including Indian, Middle Eastern, European, Chinese, and American. Fennel seeds are a key component in a variety of spice mixes like herbes de Provence, garam masala, Chinese five-spice, panch phoron, and some curry powders. Fennel seeds are popular throughout Europe, where they are added to bread, confections, soups, sausages, and a variety of fish dishes, including court bouillon in England. Fennel seeds have also been used to help flavor anise liqueurs like Absinthe, Ouzo, and others, but Fennel seeds can also be used on their own to create sweet-anise infused liqueurs that pair well with bitter citruses like grapefruit and pomelo. Because Fennel seeds can aid in digestion, they are often paired with fattier cuts of fish like salmon, mackerel, and sardine to help break through the fish's oils, making them easier on the stomach. Fennel seeds are commonly added to sweet dishes, as well. Try the seeds in ice cream, cornmeal cake, biscuits, and fruit pies for a unique flavor combination. It is common to find cured meats flavored with Fennel seeds and rubs that utilize the spice for chicken and pork. Fennel seeds pair well with herbs like basil, oregano, and thyme, and they work well with sweet vegetables like tomatoes, beets, and peas. Add Fennel seeds to tomato sauces or soup to balance the sweetness of the tomatoes and add a grassy freshness. Fennel seeds can be toasted before use for an intensified flavor and aroma. The seeds can be added early in the cooking process to break down and release their full range of flavor. Fennel seeds should be stored in a cool, dry area in an air-tight container for up to a year. Fennel seeds will lose their green color as they age. Select seeds that have a more pronounced green hue for the best quality.
Ethnic/Cultural Info
As with most spices, the region in which Fennel seeds are cultivated can significantly affect the seed's overall flavor. Fennel seeds harvested in Turkey and Egypt have a milder aroma and subtle anise flavor. However, Fennel seeds grown and harvested in India tend to have a distinctly stronger flavor and scent. This is the case for Fennel seeds grown in the Lucknow region of India. Lucknow Fennel seeds are smaller and greener than seeds grown in other areas, and they have a distinct anise flavor that is prized by chefs worldwide. Fennel seeds, Saunf in Hindi, are a popular ingredient in Indian cuisine, commonly added to garam masala, paanch phoran masala, pickles, and chutneys. Indian cooks use a technique called tadka, or tempering, to lightly fry the seeds in ghee before they are ground, releasing their oils and intensifying their flavor and aroma. Along with the many culinary uses of Saunf in Indian cuisine, the seeds are also popular in Ayurvedic medicine. The seeds are believed to be good for all three doshas and strengthen digestive fire within the body. Because of this, Fennel seeds are often chewed after a meal to aid digestion and relieve gas, heartburn, and stomach upset. Fennel seeds are also used within Indian culture to soothe colicky babies and increase lactation.
Geography/History
Foeniculum vulgare is native to the Mediterranean region of Europe and Asia Minor. Fennel seeds propagate quickly and have naturalized in North America and Australia, where the plants are considered an invasive species. In addition to these areas, fennel plants are also cultivated throughout Europe, Asia, and India. Historical evidence shows that Fennel seeds were widely used in Ancient Greece, Rome, and Egypt for medicinal and culinary uses. The Roman empire spread fennel seeds throughout Europe by Emperor Charlemagne, who ordered the vegetable to be grown on Imperial farmland. Fennel seeds were spread throughout Asia and Africa along the Silk Road and maritime trade routes. By the 14th century, Fennel seeds had become a staple ingredient throughout England and most of Europe. King Edward, I was such a fan of the spice, his household used over eight pounds of the seeds each month. Fennel seeds were widely used in American cities by the late 19th century. In California, Fennel flourished up the coast as Italian fishermen moved north into Oregon. Today, wild Fennel grows throughout California’s coastal regions and is foraged by locals for its fleshy bulb, seeds, flowers, and pollen. India is the world’s largest producer of Fennel seeds, but most of the Fennel seeds imported into America each year are grown in Egypt. Turkey is also a major producer of the spice, followed by Australia, the United States, and Europe. Fennel seeds can be found in the spice aisle of most grocery stores. However, to guarantee Indian-grown seeds, which tend to have a stronger flavor and aroma, check Indian markets and online purveyors.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Lafayette Hotel - Beginners Diner | San Diego CA | 619-296-2101 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Wilmas Carousel | San Diego CA | 858-355-9218 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Blind Lady | San Diego CA | 619-381-4475 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Coasterra | San Diego CA | 619-814-1300 |
| Javier Plascencia (Animalon) | Bonita CA | 619-295-3172 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Leila | San Diego CA | 619-550-5412 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Alila Marea (VAGA Restaurant) | Encinitas CA | 805-539-9719 |
| Callie | San Diego CA | 619-947-9036 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Alchemy Roasters | San Diego CA | 916-718-2606 |
