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What
is Fennel Pollen?
Imagine
a spice so transformative,
so flavorful, so deliciously aromatic,
that when you add a dash to any dish,
you transform the ordinary into extraordinary?
Its herbaceous mystery enhances
the flavors of seafood and beef, as well
as poultry, pork, and vegetables. Fennel
pollen is that secret ingredient.
Fennel & Fennel
Pollen
Fennel
-
Foeniculum vulgare
–
is an extremely aromatic plant with
many uses, the most intriguing and flavorful
being the extraction of fennel pollen
for its culinary purposes. Found growing
wild on the sunny inland and coastal
fields of California, the fennel plant
is distinctive for its clusters of small
yellow flowers and feathery dark green
or bronze leaves. Belonging to the Umbellifereae
family, the plant is closely related
to parsley, carrots, dill and coriander.
Fennel
Pollen’s Culinary Uses
Used
in cooking, fennel pollen provides a
transformative taste and aroma that
works well with almost any type of food.
Tasting distinctively different than
fennel seed and anise, sometimes described
as a bit like curry, fennel pollen is
a unique ingredient that imparts flavor,
depth, and a special "something"
to most dishes. It enhances the taste
of pork, veal, seafood, poultry, and
vegetables and is delicious in stocks,
sauces, dressings, and oils.
Fennel’s
Medicinal Uses
Revered
by the Greeks and the Romans for its
medicinal as well as culinary properties,
fennel has been used as an important
health tonic throughout history. Remedies
and teas made with fennel and its several
parts have been used to relieve indigestion,
alleviate respiratory congestion, stimulate
the flow of breast milk, and aid digestion
and colic in infants. It has been used
as an ingredient in cough medicines
and baby formulas, health teas, and
female tonics.
Sugar
Ranch Fennel Pollen
Sugar
Ranch Fennel Pollen is a wild crafted,
hand-picked spice. Flowers from the
fennel plant are picked in peak bloom,
when they are bright yellow and their
flavor is the sweetest. The flowers
are dried and then screened to separate
most of the stems from the fennel plant.
This process leaves the most flavorful
parts of the fennel plant – the anthers
and pollen – for use as a spice.
Go
to Fennel Pollen Products Page
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