- Fennel seeds for baking bread as in Iraq
- Vegetables, cucumbers, tomatoes & lamb dishes
- Fish, Seafood
Fennel seeds, Foeniculum vulgare- Aroma Profile
Fennel seeds have a warm - sweet scent and a wonderful, pleasant anise-like aroma. The seeds refine with their flavor not only fish, lamb, and pork, but also vegetables and cookies.
A culinary world tour with Foeniculum vulgare
Fennel seed is a spice and has a mild spicy-sweet aroma, in addition, a warm, sweet fragrance. By roasting the seeds, they can increase your sweet aroma.
Worldwide people appreciate it and use Fennel as a spice. In Iraq, the people love its aroma in combination with flour. For this reason, they bake bread with this spice. Besides, it harmonizes well with nigella (black cumin). In Italy, they prepare the famous roasted porchetta, with it, in combination, with rosemary. In India, they use it in their traditional spice blends such as currypowders and garam masala. These, in turn, refine sauces, vegetables, or lamb dishes. In China, the main ingredient is the five-spice mixture for meat and poultry dishes.
In general, one can say that fenni seeds fit very well with fish, seafood, pork, duck, cucumber, and tomatoes.
The fennel itself is a vegetable tuber, and you may eat it as a salad or vegetable side dish to fish. Italians like to eat fennel with fried sardines over pasta. French people like to grill their fish on a bed of it, especially fish such as perch or mullet.
Harmonized with the following spices
Fennel seeds - Foeniculum vulgare- plant profile & effect
Fennel seeds are the fruits of the fennel-plant ( lat. Foeniculum Vulgare). They are two slit fruits with five grooves, the color of which ranges from green to green-yellow. The plant itself belongs to the family of the umbel-flowers and is a perennial with long stems. It also has a growth height of up to 2 meters. In the process, it has many feathered, delicate leaves that bloom yellow. It also originates in southern Europe, the Mediterranean. It is a hardy plant, which is one of the oldest cultivated plants in the world.
Even the Romans enjoyed it as a vegetable and brought it to Central Europe. With the Greeks, it was seen as a symbol of success. Indians used the bread seeds as a spice and medicinal herb. For a long time, it has been drunk as tea brewed. Here it should be a remedy against bloating and promote digestion. It also stimulates the appetite.