A dried seed that comes from the fennel herb, it has an aniseed flavour and a warm, sweet aroma.

How to Use:

You will get more flavour out of fennel seeds by grinding or dry frying them. To grind, either pound in a pestle and mortar, put them in a sealed bag and bash with a rolling pin or whizz up in a small, clean coffee grinder. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently. Use to flavour fish, meat and vegetable dishes, as well as breads and chutneys. You can also chew the whole seeds as a breath-freshener. An infusion of the seeds can be taken before or after meals to aid digestion.

Ingredients:

Whole Fennel Seed.

Allergens:

No known allergens.

May contain traces of allergens due to possible cross-contamination. 

Storage:

Store in an air tight container in a cool, dry place, away from direct sunlight.

Shelf life:

Up to 12 months when stored as above. See best before date.