FENNEL SEEDS premium quality

FENNEL SEEDS Uses and Recipes

How to Use Fennel Seeds: Fennel seeds offer versatility across both sweet and savoury cooking. For maximum flavour, lightly toast them in a dry pan until fragrant before using whole or grinding. Add whole to slow-cooked dishes, stews, and braises, or crush slightly to release more oils. Ground fennel works beautifully in spice blends, rubs, and baked goods. Their sweet aniseed flavour pairs wonderfully with pork, fish, and vegetables, especially carrots and beetroot. Beyond cooking, fennel seeds make a soothing digestive tea—simply steep a teaspoon in hot water for 5-10 minutes. They can also be chewed whole after meals as a natural breath freshener and digestive aid.

Fennel and Orange Roasted Pork: Preheat your oven to 190°C. Combine 2 tablespoons of crushed fennel seeds with the zest of 1 orange, 2 minced garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Rub this mixture all over a 1.5kg pork loin roast. Place in a roasting tin and surround with orange quarters. Roast for approximately 1 hour 20 minutes or until the internal temperature reaches 63°C. Let rest for 15 minutes before slicing. The fennel seeds create a fragrant crust that perfectly complements the sweetness of the pork and orange, making an impressive yet simple main course.

Italian-Style Fennel Bread: In a large bowl, combine 500g of strong bread flour, 7g of dried yeast, 10g of salt, and 1 tablespoon of fennel seeds. Make a well in the centre and add 300ml of warm water and 2 tablespoons of olive oil. Mix to form a dough, then knead for 10 minutes until smooth and elastic. Let rise in an oiled bowl, covered, for 1 hour or until doubled in size. Knock back, shape into a round loaf, and place on a floured baking tray. Brush with olive oil, sprinkle with sea salt and additional fennel seeds. Let rise for another 30 minutes, then bake at 220°C for 25-30 minutes until golden and hollow-sounding when tapped underneath. The fennel seeds infuse the bread with a subtle aniseed aroma that pairs perfectly with soups, stews, or simply dipped in olive oil.

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