At first glance it could be easily mistaken for cumin seeds, but the aroma and flavour is completely different, plus it’s slightly greener in colour. Much like the herb, fennel seeds have an aniseed flavour, as well as a slightly sweet aroma. The uses of fennel seeds have dated long back into Asian, such as in five spice, and Indian cooking, but have been embraced by a mix of other cooking cultures including Italian, Middle Eastern, and Spanish.
Three recipe ideas for you to use fennel seeds:
- Fennel seed and cardamom spiced carrot rice pudding by What’s for lunch, honey?
- Spicy arugula salad with candied fennel seeds by Poppies and Papayas
- Beef rendang by Curious Nut
Leave us a comment below, and share with us how you like to cook with fennel seed. And, for those without the label makers, do you often get it mixed it up with cumin seeds?