Here's the stuff that we know about Fennel Seeds...
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran.
How do I get Fennel Seeds ready to use?
You'll get more flavour out of fennel seeds by grinding or dry frying them. To grind, either pound in a pestle and mortar, put them in a sealed bag and bash with a rolling pin or whizz up in a small, clean coffee grinder. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently.
What about keeping Fennel Seeds?
Kept in an airtight container in a cool, dark place, fennel seeds will last for up to two years.
How do I cook Fennel Seeds?
Use to flavour fish, meat and vegetable dishes, as well as breads and chutneys. You can also chew the whole seeds as a breath-freshener, and they're believed to aid digestion, too.
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran.