Omega Fennel Seed: sweet anise-flavoured seeds for curries, breads, sauces and mukhwas. Single 1 kg pack.
Fennel seeds are green, oval seeds with a sweet anise flavour. They go into Indian panch phoron, Kashmiri dishes, minced lamb seasonings, Italian tomato sauces, breads and pickles. Roasted fennel seeds, sometimes sugar-coated, are a traditional after-meal mouth freshener. Toast them lightly to deepen the aroma, then use whole or ground. Fennel is a hardy perennial herb with yellow flowers and feathery leaves, indigenous to the shores of the Mediterranean. Fennel seeds stay sweet and aromatic for months in a sealed jar, away from humidity. In Indian homes, fennel seeds are part of panch phoron, the Bengali five-spice mix, and roasted seeds are served after meals as a breath freshener. They also flavour Italian tomato sauces, rye breads, pickled vegetables and roast fish. Steeped in hot water, they make a mild, sweet herbal tea that many people enjoy after dinner.
