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Harvested from the tiny fennel flower, fennel pollen is the most flavorful part of the fennel plant. Use a wee bit to flavor your favorite dishes. (more info)
Fennel pollen has the same flavor and aroma of the bulb, leaves, and seeds of the plant, but with exceptional potency. Just a pinch of this stuff, harvested from the tiny fennel flower, will give an anise- and licorice-like flavor to any dish.
This cultivar of fennel, called Florence fennel or finocchio, has been cultivated for thousands of years around the Mediterranean and Middle East. It also has many medicinal uses and is one of the essential herbs used to flavor the "medicinal" spirit absinthe.
Certified Kosher by Rabbi Ben-Tzion Welton, Va'ad Hakashrus of Northern California.
Keep this spice in an air-tight container away from high temperatures and moisture to preserve its flavor. Use sparingly.
The compound that gives fennel its particular flavor is called anethole. This compound is belived to reduce inflammation and protect the liver from toxicity.
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