1 oz Fennel Pollen is the "secret ingredient of all gourmet chefs, known as “spice of the angels. The fennel plant grows wild, its tiny yellow flowers are collected, dried and screened for the pollen.
Fennel pollen is an incredibly powerful spice. It has smooth, delicate, and fine flavor of the Fennel, but with far greater intensity. When you add a dash to any dish, you transform any dish from ordinary into extraordinary.
I saw a recipe in The Washington Post for a sausage Ragu with fennel pollen and it looked very interesting. So I looked around and found your website and and ordered it, made it and it was a huge success. I have since made it three more times for friends. The pollen is strong but it’s not overpowering, it’s luscious and comforting and we just love it. I am so glad I found you. We also buy your Tikka Masala sauce and love it so much that we shipped three bottles to our nephew in Austin as a gift!
S
Sean ONeill
Still Learning How to Use Fennel Pollen
I love the flavor, but some in my family dislike any “licorice” taste, and they still detect enough of it in dishes made with Fennel Pollen; so I’m trying to follow the advice of using the smallest amount possible, at first. To my tastebuds, fennel pollen has a subtly broader flavor profile than fennel seeds, anise, star anise, etc. I’m excited to continue experimenting with it in the kitchen.
I saw a recipe in The Washington Post for a sausage Ragu with fennel pollen and it looked very interesting. So I looked around and found your website and and ordered it, made it and it was a huge success. I have since made it three more times for friends. The pollen is strong but it’s not overpowering, it’s luscious and comforting and we just love it. I am so glad I found you. We also buy your Tikka Masala sauce and love it so much that we shipped three bottles to our nephew in Austin as a gift!
S
Sean ONeill
Still Learning How to Use Fennel Pollen
I love the flavor, but some in my family dislike any “licorice” taste, and they still detect enough of it in dishes made with Fennel Pollen; so I’m trying to follow the advice of using the smallest amount possible, at first. To my tastebuds, fennel pollen has a subtly broader flavor profile than fennel seeds, anise, star anise, etc. I’m excited to continue experimenting with it in the kitchen.
