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Fennel Seeds Recipe & Nutrition | ‘s Encyclopedia of Food

Fennel seeds are a popular ingredient in Italian dishes, and they have a long history of medicinal use. In fact, they are one of the oldest medicinal plants, and are still used as a remedy to treat digestive disorders, coughing, and gas. Fennel seeds are also used as a seasoning in many dishes that are popular in Italian cuisine, and are used in the preparation of tomato sauce, marinades, and salads.

Fennel seeds, also known as anise seeds, are a delicious and aromatic spice that is used extensively in cooking. They were first cultivated in Rome and are now a part of the culinary traditions of many countries. Their mild, sweet flavor is often used to flavor foods, and they are popular in breads, grilled meats, sauces, poultry, and fish. The seeds, which are about an inch long, are generally brown or gray in color.

Fennel seeds are a mild, slightly sweet spice that have been used since ancient times as a flavoring agent in a variety of dishes. They are…

A Quick Look

Fennel seeds are a sweet and fragrant spice that are tiny and light green. This hardy plant, which belongs to the same family as carrots, dill, and parsley, grows wild and obstinately in many parts of the world. Fennel is classified a weed in Australia and the United States because it is so invasive. Fennel has a distinct flavor that is sweet, grassy, and licorice-like, comparable to anise. Although it is used in herbal medicine to alleviate digestive distress, fennel, like other spices, is not a major source of nourishment in the quantities commonly eaten. Fennel may be found in a wide range of products, from Italian sausages to toothpaste.


Fennel is a tiny light green seed used as a spice. Major flavor may be found in this small kernel.

Fennel seeds have a unique, licorice-like flavor, similar to the vegetable bulb from which fennel blooms and seeds grow. Pops of this sweet spice may be found all over the world, including in classic Italian sausages, sugar-coated as an edible breath freshener in India, the alcoholic combination absinthe, and even as a flavoring ingredient in toothpastes.

Fennel is a carrot family member (together with parsley and dill) with small yellow blooms on slender stalks radiating from a central stem. The stems will dry out and change from green to yellowish-brown when the seeds are ready to harvest. With a little agitation to encourage them, the seeds will readily fall off the plant at this point.

Fennel may be found growing wild in many areas of the globe, including North America, Northern Europe, Asia, and Australia. Fennel is classified a weed in Australia and the United States because it is such a strong (bordering on invasive) crop.


Fennel seeds have ridges running lengthwise and are tiny, thin, and pointy-ended. They’re a subdued brownish-green color with a strong fragrance. Their odor and taste are sweet and herbaceous, with strong anise and licorice overtones.

Fennel is usually offered as whole seeds, although it may also be obtained as a powder.

Nutritional Information

In the quantities commonly ingested, fennel, like other spices, is not a major source of nutrients.

Fennel, on the other hand, is used in herbal therapy to treat digestive problems including gas, bloating, indigestion, low appetite, and nausea.


Most high quality supermarket stores, health food stores, bulk food stores, and spice shops have fennel.

Ideally, purchase your fennel in seed form (as recommended by most culinary gurus). Use the seeds whole or ground them in small quantities as required. Using a mortar and pestle or a clean coffee grinder, grind the seeds simply. While you may buy fennel that has already been crushed, it rapidly loses its strength.

Shop in shops with high turnover, and covered bins at bulk food stores, if you’re buying it that way.

Fennel that is of excellent quality should be fragrant and sweet-smelling, whether it is powdered or seeded. Avoid items that have a faint fragrance or those have a musty odor.


Fennel seeds or powder should be kept at room temperature in a sealed container away from heat and light, such as a closed cabinet or drawer away from the oven.

Ground fennel is especially prone to losing its effectiveness over time. It has a shelf life of just a few months after grinding. It will still be edible after this period, but most of the taste will have been gone. Whole fennel seeds, on the other hand, will last for approximately a year.


Fennel is a wonderful complement to fish or poultry meals, cooked whole grains, pasta sauces, and many other recipes when used as a spice.


Fennel Seeds

This meal features fennel in all of its glory: savory salmon filets are perfumed with toasted fennel and coriander seeds, while a refreshing side salad combines fresh fennel bulb with a variety of citrus.


   Salad: extremely thinly chopped fennel bulb 2 cups peeled and seeded grapefruit segments 1 cup very thinly cut shallots 2 tablespoons lime juice 1 tsp honey 1 tsp olive oil (extra virgin) 1 tbsp seasoning salt and pepper to taste seeds of fennel sprinkling with salmon 2 tsp coriander seeds fennel seeds 2 tbsp. salt a half teaspoon of freshly cracked pepper 1/2 teaspoon salmon, fresh or frozen 2 tsp extra virgin olive oil for 2 filets + 2 tsp extra virgin olive oil for skillet


Time to Prepare: 30 minutes Time to prepare: 10 minutes 2 servings (about)

Salad Ingredients:

In a mixing dish, combine the sliced fennel bulb, grapefruit segments, and shallots.

Lime juice, honey, and olive oil are combined in a mixing bowl.

Toss the fennel bulb combination with the lime juice mixture to incorporate. Season with salt and freshly ground black pepper to taste. Serve with fish with a sprinkling of fennel seeds.

For the salmon, prepare the following:

To toast the seeds, place them in a dry pan over medium-high heat with the fennel and coriander seeds. Toast for 3 minutes, tossing often, until seeds are aromatic and golden brown around the edges.

After that, grind the seeds as follows: Toss roasted fennel and coriander seeds with sea salt and pepper in a pestle and mortar or spice grinder. Process until you get a coarse spice mix. Pour the ingredients out onto a dish and spread it out in an equal layer.

Prepare the salmon filets next: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Drizzle approximately a teaspoon of olive oil over each filet before dredging the tops in the spice mixture. In a nonstick oven-safe skillet, heat a large quantity of olive oil over medium-high heat until a flick of water sizzles as it comes into contact. When the pan is hot, put the salmon filets in it, spice-dredged side down, and sear for approximately 2 minutes, or until a golden brown crust develops. After that, place the skillet in the preheated oven and cook for another 6-8 minutes. When the salmon has lost its translucency and flakes readily with a fork, it is ready.

Plate the salmon filets beside the fennel citrus salad, sprinkle with more olive oil, and season with salt & pepper to taste. Serve and have fun.

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Foods That Are Related

There are few herbs that have more Mediterranean flavor than fennel seeds. They are very popular in many countries, and are a staple in Greek and Italian cuisine. They have a strong, anise-like flavor, and are used in a variety of ways: fresh as a flavoring for fish, or as a garnish for meat and vegetables. They are also used in Greek salads, to add body and flavor. They have a long shelf life, and can be bought in bulk at supermarkets.. Read more about fennel seed recipes italian and let us know what you think.

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Frequently Asked Questions

What do I do with fennel seeds?

Fennel seeds are used in cooking and baking, as well as herbal medicine. They can be ground into a powder or soaked in water to make a tea.

What food goes well with fennel seeds?

Fennel seeds are a type of herb that goes well with many different types of foods. They can be used in salads, soups, and stews.

Can eating fennel seeds be harmful?

Fennel seeds can be harmful if you eat too many of them. If you are unsure, it is best to consult your doctor.

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