Desert Fennel, grown in the Nile River Basin, adds a salty, vegetal sweet aroma to chicken, fish, lamb pork and beef. Try it to smooth out pasta sauce or add warmth to cookies, cakes - even bread!
Wild fennel plants are surprisingly common throughout much of North America, particularly California. It’s not only used as a spice, but it is also considered by many to have a number of health benefits, such as aiding digestion and lowering blood pressure. It is very common in some cultures to chew dried fennel seeds after every meal.
Dried fennel, with its distinct licorice-like flavor, pairs well with a variety of spices, particularly those that offer warmth and earthiness. Consider combining it with cumin, coriander, and chili flakes for a warm, savory flavor profile. For a more aromatic blend, fennel pairs beautifully with cinnamon, nutmeg, and cloves. Additionally, it complements herbs like thyme, oregano, and rosemary, creating depth and complexity in dishes.
COOKING
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Add whole to stir fries or curries
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Toss with vegetables before roasting
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Grind and combine with salt, pepper, chili for meat rubs
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Add fennel seeds to slow cooked lentils, stews, chili, curries
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Try adding fennel to add a touch of warmth and sweet to pasta sauce
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Classic addition to pickling to smooth out sharp vinegar flavors
Perfect Pairs: Wild Cumin Coriander Cardamom Cinnamon Nutmeg Cloves
Recipes:
Amatriciana Tomato Pasta Sauce
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2 Cloves garlic finely chopped - saute for 3 min on medium
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Add ⅓ Medium onion, continue to saute, approx 10 min until carmelized
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Add 2 tsp Desert Fennel, 1 tsp Purple Garlic, 1 tsp salt, 1 tsp whole Oregano Buds
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Add ½ cup red wine, or chicken/vegetable broth to deglaze pan, reduce on medium for 2 min
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Add 16 oz Tomato Sauce and bring to a rolling boil for 5 minutes
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Simmer covered for 20 min
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If thicker sauce desired uncover and bring to boil on medium for an additional five minutes