How to Cook With Fennel Pollen
Impart an exotic flavor to your next meal with fennel pollen. Fennel pollen has the strongest flavor of the fennel plant, beating out the seeds, fronds and bulb for the lightly sweet flavor commonly compared to, and confused for, anise. The pollen from fennel accompanies cuisines from across the world, including European countries, South America and the Middle East. You can be harvest this spice right off a variety of fennel species and use it fresh or dried, or purchase it from speciality stores. Does this Spark an idea?
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Instructions
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Bump up the flavor of your meat. Add fennel pollen to a rub or sprinkle a little over the top of your pork or poultry to impart the light flavor exotic to the American palate.
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Add a tablespoon to your favorite bread recipe. Fennel pollen works well in quick breads, like zucchini bread, as well as creating a new profile for your homemade wheat bread.
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Spice up your sauces. Fennel pollen compliments white and red sauces; add 1 to 2 teaspoons the same time you add garlic or onion.
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Make your own spice blends. Fennel pollen can be added to blends like chai spice, Chinese five spice powder or your own Italian blend.
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Drizzle olive oil that has been briefly sauteed with fennel powder over steamed vegetables or fish for a light and flavorful dish.
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Tips & Warnings
Experiment with adding fennel pollen to dishes, or follow the recipes listed in the Resources for a more structured approach to cooking with this spice.
Start out with a little and increase as necessary; fennel pollen has a strong flavour.
Avoid fennel pollen if you are allergic to fennel. Fennel pollen may also activate seasonal allergies.
If you harvest fennel pollen yourself, avoid plants growing near the road as they may be inundated with exhaust from cars or other pollutants.
References
Resources
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