Did You Know?
Ancient Chinese and Hindus used Fennel as a remedy for snake bites and scorpion stings. In the Middle Ages it was hung over doorways to ward off evil spirits. Indians chew Fennel Seeds at the end of a meal to aid digestion and freshen the breath. Greek athletes ate Fennel to keep up their strength and keep down their weight.
Fennel Seed should be clean with an anise-like flavour and aroma. The colour of the seeds ranges from yellow to greenish-brown. Anethole is the principal flavour – giving volatile oil.
Pan fry onion and garlic, add a dash of white wine, chopped tomatoes, black olives and Fennel Seeds and use to top fish before baking. Fennel Seed is delicious with vegetables, potatoes and pork. Add extra flavour to potato salad and rice dishes with crushed Fennel Seeds. Flavour risotto with Fennel Seeds and Parmesan cheese.
Energy per 100g: 431 KCal
Protein per 100g: 18.8 g
Carbohydrates per 100g: 44.1 g
Fat per 100g: 19.9 g