What is Fennel Pollen ?
” Imagine a spice so transformative, so flavorful, so deliciously aromatic, that when you add a dash to any dish, you transform the ordinary into extraordinary! Its herbaceous mystery enhances the flavors of seafood and beef, as well as poultry, pork, and vegetables. Fennel pollen is that secret ingredient ! ” -Chef Bernard Guillas
Fennel Pollen is the pollen of the fennel plant …
Fennel Pollen – The tiny yellow flowers and dark green-bronze leaves is where the essence of fennel pollen is found – hand collected, screened for the pollen and dried.
The Wiki Says ” Fennel (Foeniculum vulgare), is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere (particularly, it seems, areas colonized by the Romans) and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel features prominently in Mediterranean
and on spice house website they say ” In an article for Saveur magazine, Peggy Knickerbocker wrote, “If angels sprinkled a spice from their wings, this would be it.” Naturally, a statement this bold piqued our interest. It takes many fennel flowers to produce even a small amount of the pollen, making this spice almost as costly as saffron. (If you think about it angels would certainly not come cheaply!) The flavor is incredible, like taking the fennel seed, sweetening it and then intensifying it a hundred times. This fennel pollen is very popular in Italy where they make fennel pesto or mix it with olive oil for bread. Our fennel pollen is harvested in California where Italian immigrants planted it. It’s some of the cleanest, nicest fennel pollen you will ever come across. You will find many uses for this spice, as it adds bright bursts of flavor to anything, from vegetables to roast chicken. Great sprinkled on salads, a natural over pork roast. Especially good for fish such as salmon — and you only need a pinch……”
Over at ‘ehow’ a contributor had this to say about How to Use Fennel Pollen
“ Fennel pollen graces the menus of high-toned restaurants, but it can also enhance your home-cooked meals. The pollen from fennel flowers adds a heady, honeylike flavor to meat, fish and vegetables–even to pesto. “
Fennel pollen is gathered from blooming fennel plants that are air dried, then screened to remove petals and stems. Because it’s difficult to gather, it can be expensive to buy, much like saffron.
Fennel pollen has a distinctive honey flavor that hints at its relatives anise, coriander and dill. Fennel pollen is quite fragrant; so, a little bit goes a long way!
Look for fennel pollen under the gourmet spice area at your favorite internet spice sellers.
Sprinkle it over salads tossed with simple dressings, jazz up your soups, roasted vegetables, and especially grilled chicken or roasted pork.
Try adding fennel pollen to your favorite spice rubs. Once you do, you’ll find its aroma intoxicating!
- And of course look to the experts for magic gourmet blends to put that secret touch on your own creations.