Fennel Seeds, Organic
Organic Fennel Seeds - 200 grams.
Our Organic Fennel Seeds are fresh and offer a warm, sweet flavour.
Fennel seeds has a anise type flavour that goes so well with so many cuisines, the Europe it has been used in Anglo Saxon times with references of use of fennel for over 1000 years
Fennel is a perennial herb belonging to the parsley (Umbelliferae) family; a large family of herbs and spices which also includes some of other common members such as caraway, dill, anise, cumin…etc. The Scientific name of fennel is Foeniculum vulgare var. dulce.
Fennel is native to Southern Europe and grown extensively all over Europe, Middle-East, China, India, and Turkey. This herbaceous plant reaches up to 2 meters (about 6 feet) in height with deep green feathery (lacy) leaves and bears golden-yellow flowers in umbels. In general, fennel seeds harvested when their seed heads turn light-brown. The seeds, which closely resemble that of anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown with fine vertical stripes over their surface.
In general, fennels are harvested during early hours of the day to avoid loss of seeds in the field. As in caraway, its stems stacked until they were dry and then threshed, processed before dispatching to the markets.
Fennel bulb (Foeniculum vulgare var. azoricum), used as a vegetable, is closely related to seeding fennel. It has grown for its anise-flavoured sweet taste fronds in many parts of Mediterranean region.
Fennel seeds exude anise-like sweet fruity aroma when rubbed between fingers. Its herb parts, including tender growing tips, root-bulb, dried stalks, and seeds are used extensively in a wide variety of cuisines all over the world.
In order to keep their fragrance and flavour intact, fennel is generally ground just before preparing dishes, or whole seeds gently toasted under light-heat before using them in a recipe.
Fennel Seeds can be sprinkled on chicken along with orange juice and olives for a delicious main dish. Other main dishes that use the flavor of Fennel include pasta. For a quick dinner, add olive oil, green onion and garlic to diced tomatoes and season with fennel, then pour the sauce over small shell pasta and toss with parmesan cheese. Or try Fennel with artichoke hearts, lemon juice and your favorite diced leftover meat served over pasta for another variation of a pasta dinner.
“How long do spices last?”
Depends on both the type of spice and the conditions under which they are stored. Correctly dried and stored spices do not actually spoil. But over time, they will lose their potency, aroma and flavour.
As a general rule, whole dried spices (not been ground) will last much longer than ground and can last for 1 to 3 years. Pre-ground spices do still always work very well but if possible buy the spice whole and grind it just before you use it. It is also never a bad idea to freeze any spare, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.
Here are some tips for maximising the shelf life of your spices:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.