On food and cooking: the science and lore of the kitchen by Harold McGee

Author:Harold McGee
Language: eng
Format: mobi, epub
Tags: Reference, Food, Cooking, General, American, Essays, Regional & Ethnic, Cookery, Wine
ISBN: 9780684800011
Publisher: Simon and Schuster
Published: 2004-11-16T08:00:00+00:00

Fennel Seed and Pollen Fennel seed has the same anise-like aroma and sweet taste as the stalk and leaves of the plant that bears it, Foeniculum vulgare. Its dominant volatile is the phenolic compound anethole (see anise, above), supported by citrus, fresh, and pine notes. Most fennel seed comes from sweet fennel varieties (p. 407) and tastes sweet; seed from the less cultivated types are also bitter due to the presence of a particular terpene (fenchone). Fennel seed is a distinctive ingredient in Italian sausages and in Indian spice mixes, and in India is chewed as an after-meal breath freshener.

The fine yellow pollen of the fennel flower is also collected and used as a spice. Fennel pollen combines anise and floral aromas, and in Italy is sprinkled on dishes at the last minute.

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