Fennel seeds are small, greenish-brown seeds with a sweet, slightly liquorice-like flavour and a warm, aromatic fragrance. They come from the fennel plant and are widely used in both sweet and savoury cooking, particularly in Mediterranean, Indian, and Middle Eastern cuisines.
In baking, fennel seeds add a subtle sweetness and depth to breads, biscuits, and spice cakes. They also pair well with citrus, honey, and warm spices like cinnamon and cardamom.
Uses:
Add to bread doughs or savoury scones for a sweet, herbal note
Use in spiced biscuits, fruit loaves, or traditional cakes
Mix into granola or seed blends for added flavour
Also used in meat rubs, curries, or vegetable dishes
Directions for Use: Fennel seeds can be used whole or crushed. For a stronger flavour, toast them lightly in a dry pan over medium heat until fragrant, then cool before using. Crushing the seeds helps release their natural oils and intensifies the flavour.
Start with about 1 teaspoon for most baking recipes and adjust according to taste. They can be infused in syrups or steeped in hot milk for flavouring desserts.
Store in an airtight container in a cool, dry place to preserve freshness and aroma.
