Italian fennel seed

Italian fennel seed

By
From
The Art Of The Larder
Photographer
Mike Lusmore

I use a lot of fennel seeds in my kitchen – in conjunction with garlic, chilli and fresh or dried herbs, fennel seeds give gorgeous warm floral aniseed notes to much of my Italian cooking.

Ingredients

Quantity Ingredient
2 parts dried oregano/marjoram/thyme, (or you can use fresh rosemary or sage)
1 part crushed fennel seeds
1/2 part chilli flakes, (optional)
1/2 part cracked black pepper

Method

  1. Mix up these blends little and often – any surplus will spur you to use it up in your cooking, adding flair and flavour. Store in a screwtop jar to add to recipes when you want to season any dishes of specific origin, when one or two spices just won’t do.
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