Fennel Pollen

Fennel Pollen is an aromatic and potent spice harvested from wild fennel flowers that are dried and powdered.

Though similar in flavor to fresh fennel and fennel seed, fennel pollen is much more intense in flavor, and has the magical ability to strengthen and enhance the flavors of other spices used alongside it.

Fennel pollen comes from strong culinary traditions of Northern Italy where the wild fennel, dried, was used throughout the spring season. It has now worked its way into professional kitchens, thanks to its flavors of fresh licorice, citrus, and honey.

Use the ground fennel flowers as a dry rub for poultry, fish, or pork. Italian Porchetta is a boneless pork roast stuffed with salt, garlic, rosemary, fennel/fennel pollen, and other wild herbs and then roasted over a wood grill. Make a basic rub with fennel pollen, salt, celery seed, cumin, and lemon juice and use over veal, salmon, beef, or a mix of mushrooms and fresh spring vegetables.

For an easy vegetarian dish, cook asparagus, leeks, carrots, and sweet peppers in olive oil with fennel pollen and salt and serve over pasta or risotto.

You can even add fennel pollen to homemade pasta dough, or the ricotta of ravioli stuffing to add that complex flavor booster that makes any meal taste like it has been made by a master chef.

Fennel pollen even works well with sweet treats. Try it with cinnamon, orange, lemon, or chocolate desserts and enjoy the exceptional flavors.