How to Flavor With Ground Fennel
Fennel seeds, both whole and ground, are a spice commonly used in European, Asian, and Mediterranean cuisines. Some of the world's most well-known spice blends feature fennel prominently. Unlike fennel bulbs, ground fennel seed is rarely used as a seasoning on its own. Instead, it's used in concert with other herbs and spices to create something delicious. Does this Spark an idea?
Things You'll Need
- Whole fennel seeds
- Dried marjoram
- Dried basil
- Dried thyme
- Dried tarragon
- Dried rosemary
- Dried summer savory
- Dried lavender flowers
- Whole star anise
- Whole cinnamon
- Whole Szechuan peppercorns
- Whole cloves
- Good-quality mortar and pestle OR
- Coffee grinder you use only for spices, never for coffee
Instructions
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Herbes de Provence
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1
Grind fennel seeds using either a mortar and pestle or your coffee grinder.
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2
Mix with equal parts marjoram, basil, tarragon, rosemary, and lavender flowers.
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3
Add twice as much thyme and summer savory as you did each of the other herbs.
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4
Mix together and store in airtight containers in a dry, dark place.
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5
Use to flavor poultry, eggs, pasta, or fish. As you familiarize yourself with the classic flavor of Herbes de Provence, you will undoubtedly find other uses for it, as well.
Chinese Five-Spice Powder
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6
Grind the following using either a mortar and pestle or your coffee grinder: 2 tablespoons star anise, 2 tablespoons fennel seeds, 1 cinnamon stick, 2 teaspoons Szechuan peppercorns, 1/4 teaspoon whole cloves.
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7
Mix together. Store in an airtight container in a dry, dark place.
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8
Use for Chinese five-spice soup, poultry, pork, or any recipe that calls for Chinese five-spice powder. Once you're familiar with this flavor, you'll probably find other ways to use it in your cooking--and possibly even in your baking as well.
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1
Tips & Warnings
As with many herbs and spices, a little goes a long way. When first working with an unknown spice, find some good recipes to try, and stick to them. As you become familiar with that spice or herb, allow yourself the freedom to experiment and find combinations that you like.
Freshly ground spices are always better than ones that have been sitting for a long time. That's why it's a good idea to buy whole spices and grind them as you need them. While all herbs and spices have a shelf life, whole spices have a longer shelf life than commercially ground ones. Unless you're going to use them in a reasonably short period of time, buying ground spices in bulk is not nearly as good a deal as buying whole spices in bulk.
If you choose to go the mortar and pestle route, try ethnic grocery stores for some good-quality, inexpensive, and attractive mortars and pestles. Southeast Asian grocery stores, in particular, stock some wonderfully effective and beautiful ones. Japanese, Indian, and Mexican grocery stores with housewares sections are also good places to look. See Resources for some links.
