Location: Southern India
Botanical classification: Foeniculum vulgare - Apiaceae family.
Fennel seeds are widely cultivated in India, where they are harvested when ripe and then naturally dried. This origin provides well-formed seeds, rich in essential oils and particularly aromatic.
Aromatic profile:
Fennel develops aniseed and slightly sweet notes, great freshness, and a soft, balanced aroma.
Fennel seeds are very pleasant in both savory and sweet dishes.
Pairings:
Fish and seafood
Vegetables (carrots, fennel, squash)
White meats
Bread, pastries and biscuits
Digestive infusions
Our favourite:
Slightly roasted and then crushed on fish or added to an after-meal infusion.
Health benefits:
Traditionally used to facilitate digestion and soothe bloating, fennel is appreciated for its sweetness and freshness.
