Product Description
PURPOSE
WHAT IS IT?
Fennel seed is from a flowering plant species in the carrot/parsley family. Its leaves, and root bulb are also widely used in cooking all over the world. Fennel is wonderfully aromatic, and compliments a wide range of flavor profiles.
CULINARY GEOGRAPHY
Fennel is indigenous to the shores of the Mediterranean, but it grows wild today in many parts of the world, usually in dry soils near bodies of water, like a coastline, or a riverbank.
TRADITIONAL USES
- A core spice in many spice blends, including baharat;
- Borrachio cookies;
- Mukhwas, a spice seed blend used as a mouth freshener, and digestive aid after meals;
- Oysters Rockefeller;
- Italian biscotti.
- Part of the traditional seed blend Panch Phoron.
IMPROVISATIONAL ‘RIFFS’
- The anisette aromatic in our groovy gravlax, Chet’s Char;
- A little soft crunch, and flavor curve for our piquant pickle mix;
- The counter to the toasted orange peel of the sweet crunchy top of Brian’s Breakfast Bread;
- Part of the blend in our curry-chorizo-cornmeal stew hybrid, Pancho’s Panch;
- A few, toasted, add some nutty crunch to our Orleans Avenue Fennilla Bean Pudding
THE BACKSTORY
The first recorded history of fennel is medicinal, by the Roman writer of The Natural History, Pliny (AD 23-79), who used it to treat nearly two dozen different ailments.
In the 1300s, the spice was in common use culinarily, throughout South Asia. It found its way to Europe, both as a condiment, and an appetite suppressant. They also became a part of religious festivals, and the foods prepared for them. Baked breads, cookies, and other treats that have fennel seed often have their roots in religious culinary creations. People in Europe consumed the seeds from handkerchiefs during long religious services to stop hunger. The Puritans carried the seeds with them to the Americas. In the US, fennel seeds’ power to pause hunger for prayer gave them the nickname of ‘meetin’ seeds’.
AKA
Albanian: Farat e Koprës
Arabic: بذور الشمر
Armenian: Սամիթի սերմեր
Azerbaijani: Şüyüd Toxumu (Şüyüd Toxumları)
Basque: Mihilu Haziak
Belarusian: Насенне фенхеля
Bengali: মৌরি বীজ
Bosnian: Sjeme Komorača
Bulgarian: Семена от резене
Catalan: Llavors de Fonoll
Chinese (Simplified): 茴香籽
Chinese (Traditional): 茴香籽
Croatian: Sjeme Komorača
Czech: Semena Fenyklu
Danish: Fennikelfrø
Dutch: Venkelzaad
English: Fennel Seeds
Estonian: Apteegitilli Seemned
Finnish: Fenkolinsiemenet
French: Graines de Fenouil
Georgian: ცერეცოს თესლი
German: Fenchelsamen
Greek: Σπόροι Μάραθου
Gujarati: વરીયાળી બીજ
Hebrew: זרעי שומר
Hindi: सौंफ के बीज
Hungarian: Édeskömény Mag
Icelandic: Fennelfræ
Indonesian: Biji Adas
Irish: Síolta Finéal
Italian: Semi di Finocchio
Japanese: フェンネルシード
Kannada: ಸೋಂಪು ಬೀಜ
Kazakh: Фенхель Тұқымы
Khmer: គ្រាប់ហ្វេនណែល
Korean: 펜넬 씨앗
Lao: ເມັດເຟນເນວ
Latvian: Fenheļa Sēklas
Lithuanian: Pankolio Sėklos
Macedonian: Семе од анасон (фенел)
Malay: Biji Adas
Malayalam: പെരുഞ്ചീരകം വിത്ത്
Mongolian: Феннелийн Үр
Nepali: सौंफको बीउ
Norwegian: Fennikelfrø
Persian (Farsi): دانه رازیانه
Polish: Nasiona Kopru Włoskiego
Portuguese: Sementes de Funcho
Punjabi: ਸੌਂਫ ਦੇ ਬੀਜ
Romanian: Semințe de Fenicul
Russian: Семена фенхеля
Serbian: Семе коморача
Sinhala: සෝම්පු බීජ
Slovak: Semená Feniklu
Slovenian: Semena Koromača
Spanish: Semillas de Hinojo
Swahili: Mbegu za Shamari
Swedish: Fänkålsfrön
Tamil: சோம்பு விதைகள்
Telugu: సోంపు విత్తనాలు
Thai: เมล็ดเฟนเนล
Turkish: Rezene Tohumu
Ukrainian: Насіння фенхелю
Urdu: سونف کے بیج
Uzbek: Fenxel Urug‘i
Vietnamese: Hạt Tiểu Hồi
Welsh: Hadau Ffenigl
Yiddish: פֿענעל זאמען
Zulu: Imbewu YeFennel
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