Fennel Seeds
When ground, fennel seeds have a nutty, aniseed flavour with a hint of menthol. When toasted, as often called for in South Asian recipes, the whole seeds acquire a much sweeter flavour profile.
Fennel seeds release their maximum flavour when freshly ground with a pestle and mortar, toasted or otherwise. They are widely used in Italian cooking where they add a pleasing complexity to pasta, tomato recipes and Italian sausage. Fennel seeds also play an important role in many South Asian and Malay spice blends as well as a component of Chinese five spice.
Stored correctly in Kitchen Herbarry packaging fennel seeds will keep their quality of flavour for up to four years.
Fun Fact: The Greek word for fennel is "marathon" and the site of the ancient battle of Marathon literally translates to "plain of fennel"
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Whole dehydrated fennel seeds
Country Of Origin
India
Nutritional Information (per 100g)
| Energy (Kj) | 1444 |
| Energy (Kcal) | 345 |
| Fat | 14.9g |
| of which saturates | 0.5g |
| Carbohydrates | 52.3g |
| of which sugars | 0g |
| Fibre | 39.8g |
| Protein | 15.8g |
| Salt | 0.2g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Fennel Seeds in top condition for up to 4 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.