Fennel Seed

Warm anise and licorice on the nose, slightly sweet on the tongue, with a camphor undertone. More astringent than anise, less pungent than dill seed. Toasting turns it less sweet and a little spicy.

Ingredients: Fennel seed.

Try it in: Italian sausage, pork roast, tomato sauce, fish stew, roasted vegetables, sauerkraut, and bread.