Fennel Seed, whole

$3.49

Size

1 Ounce

$3.49

In Greek mythology, the Titan Prometheus is credited with using a stalk of fennel to steal fire from the gods for the benefit of humanity. While the feathery foliage was bestowed with fire-stealing powers, the seed was chewed to tame bad breath, indigestion and flatulence.

Fennel seed is also one of the ingredients in the classic infant colic formula known as gripe water.

Origin: Egypt

Recipe to try

Sweet Potato & Red Onion Rice Pilaf Bowl with Fennel Seed, whole

Serves: 4

Ingredients

1 teaspoon Fennel Seed, whole
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups peeled sweet potato, cut into ½-inch cubes
2 cups red onion, cut into wedges
1 tablespoon neutral cooking oil
1 cup dry white rice
2 cups water
¼ cup toasted sliced almonds

Method

Lightly crush the seeds in a mortar before measuring.
Mix the featured seasoning with the olive oil and lemon juice.
Cook the rice with the 2 cups water according to its package.
Heat the neutral oil in a large skillet over medium heat. Add peeled sweet potato, cut into ½-inch cubes and red onion, cut into wedges. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Fluff the rice and fold in the cooked vegetables and prepared seasoning mixture. Finish with the almonds.

Flavor profile and pairings

Flavor: sweet, anise-like spice.

Try it with: sausages, tomato sauce, fish and roasted carrots.