Fennel seeds taste less strong than dill, but more bitter than anise and a little sweet. Fennel provides an excellent contrast to fish. Fennel seeds season pickled foods, soups and bread and should not be missing from any good kitchen.
Use:
Whole fennel seeds are an ideal accompaniment to refine baked goods such as bread or desserts, but also in sweet dishes or more intense soups.
Origin: Egypt
Storage:
Fennel should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
