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Fragrant Wild Fennel grows abundantly amid the sun-drenched fields of California. With umbels of tiny yellow flowers, fennel is an extremely aromatic plant with many uses - and the source of the intriguing, rare spice, wild fennel pollen.
Fennel flowers are handpicked at the peak of their bloom and carefully dried. Then the blossoms are screened many times to concentrate the pollen.
Fennel pollen has its own distinctive and mysterious flavor - more delicate than fennel seed, subtler than saffron or curry.
Use fennel pollen and fennel pollen blends in just about anything, including desserts. Use as a dry rub on meats, poultry and seafood before roasting, sautéing or grilling. Sprinkle into rice, pasta or grain dishes - use it in sauces, and on potatoes or steamed vegetables.
Fennel pollen is that secret ingredient that adds another dimension of flavor - no matter how you use it.
1 oz tin
Nutrition Facts are unavailable at this time. If you have questions or dietary restrictions please call us at 212.452.0690.
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One-eyed Bouillabaisse
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A few weeks ago, while flipping through a stack of food magazines in the Earthy Delights break room, I stumbled across an unusual recipe for "One-eyed Bouillabaisse". While I'd heard of this dish before, I'd never made it. So when our annual cargo container shipment of Italian specialties arrived, including some amazing Italian plum tomatoes, I knew it was time.
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Pan-seared Salmon with Fennel Pollen
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Fennel Pollen and seafood have a real affinity for each other. This quick & easy recipe goes from the refrigerator to the table in about 15 minutes. It's fresh, flavorful and low in calories - and high in healthful Omega-3 fatty acids.
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Pawpaw Cookies with Fennel Pollen
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Well-ripened pawpaws have a rich, tropical fruity flavor that is reminiscent of anise. A special blend of fennel pollen and sweet spices enhances the pawpaw flavor to make this a truly unusual - and delicious - spice cookie.
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Spiced Duck Breast with Sherry Vinegar-Pine Syrup Glaze
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There is nothing tricky about cooking duck breasts. This fast, simple way to cook succulent duck breasts is guaranteed to be a HUGE hit at any occasion. The meaty texture will make you think you're eating lean steak or venison, but the flavor is all duck. Be careful not to overcook them - duck breast is at it's very best when cooked to barely medium rare. (PS - this recipe is easily adapted to the grill too!)
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Pignoli (Pine Nut Cookies) with Fennel Pollen
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Pignoli (Pine nut cookies) are often thought of as Christmas cookies, but their delicate flavor and crisp texture make them a natural accompaniment to light, summery desserts like fresh fruit, ice cream & sorbet. This recipe varies from the traditional version is several ways, most notably by the use of fennel pollen, instead of ground fennel seed. While fennel pollen has the same distinctive anise-like flavor as fennel seed, it's much lighter, more delicate and less cloying.
These cookies only take 15 - 18 minutes to bake up crisp & golden brown, so they won't heat up the kitchen on warm days - and their intoxicating aroma is guaranteed to drive everyone in the house (if not the entire neighborhood) wild!
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