:
you're reading...
Ingredients, Living Joyfully, Old Food Matters Site Recipe, Photo by Ganga, Spices, Tips

Spices: A Note on Fennel Seeds

A Note on Fennel Seeds

Fennel Seeds

Fennel Seeds look a bit like cumin seeds (or vise versa), but are plumper and greener. Their flavour is anise-like. In Kashmir, they are often ground and used in conjunction with asafoetida powder and ginger powder for a host of dishes. In North and West Indian, the whole seeds are used in pickles, chutneys and snack foods. They are often dry roasted or flash fried in oil to enhance the flavour and aroma, and are used this way in the stir frying of vegetables in Bengal in East India, where they are also part of panch phoran. They are also part of the Chinese Five Spice Powder, and can form part of Garam Masala.

Fennel seeds are often eaten dry roasted after a meal to freshen the mouth and as a digestive. A refreshing tea can be made by infusing the seeds in hot water.

Enjoy!

Namaskaram.

From the A Note On Series

 

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Join us on Facebook

Archives

Most Popoular Posts

Join me on Instagram @lifetimecooking

Pomelo Salad, quite a bit of work to prepare the pomelo but once done, the salad is easy to prepare.  #vegetarian #ottolenghi Carrot and Blueberry Salad. A 5-minute salad that is sweet, sour, crunchy and soft. Delicious.  #latestpost #ontheblog #checkitout A wonderful day xx #cooking #ilovecooking Marinating Pomelo tonight. After grinding. Beautiful complex flavours. Remember, don't roast garam masala powder before using, as the spices have already been roasted. Best used in a dish towards the end of cooking. Spices roasted ready for grinding. The house smells amazing. Spicy, herby, crunchy salad with an Asian-style dressing. Gotta love herby salads. #snacking #spicyfood #Vegetarian A favourite Summer chutney.
Follow

Get every new post delivered to your Inbox.

Join 3,812 other followers

%d bloggers like this: