Lucknow Fennel is a regional variety of fennel that is grown in the hot, arid northern state of Rajasthan in India on the family farm of our partner farmer, Negi. The Lucknow variety is known for having bright green, small, ridged seeds that are super sweet and grassy that can be applied to savory and sweet dishes alike.
We love these seeds tempered in oil or ghee with cumin and chili flakes and poured over roasted root vegetables, added to a poaching liquid for fish or crushed and rolled into a shortbread dough. No matter, how you use it, we think you're going to love the sweet, aromatic flavor of this fennel seed.
- Origin: Rajasthan, India
- Process: Sun-dried
- Ingredients: Lucknow-variety fennel seeds (Foeniculum vulgare)
- Tasting notes: Licorice • Hazelnut • Dried Mint
- Added whole to curries, braises or soups
- Crushed and mixed with savory spices for a protein rub
- Spinach with Cumin and Garlic
- Mahi Mahi with Stewed Spiced Peaches
- Jollof Rice
- Ginger Date Chai
- Pairs well with: Kashmiri Chili Powder, New Harvest Turmeric, Red River Coriander
Fennel seed is an ancient spice that has been used to add a sweet, anise-like flavor to dishes throughout the Eurasian continent for thousands of years.
Fennel is the seed that forms after the lacy flowers of the towering fennel plant (plants can reach over 6 feet tall!) have bloomed. Many parts of the fennel plant are edible including the frilly leaves and in some varieties, the bulb as well and the seeds are used widely as a digestive aid.
- fennel seed spices
- chicken recipe
- morning eggs
- pasta sauce
All of their spices are high quality. So good!
.. I added some of these fennel seed spices toa chicken recipe.... my wife expressed surprise at their fantastic flavor !!
Great for Indian and Italian cooking! Also makes delicious tea. I recommend using it in Cannelle et Vanille's crinkle cookie recipe—https://thechalkboardmag.com/gluten-free-crinkle-cookies.
a morning treat
We have enjoyed all the spices we have gotten from you but the fennel has been an extra treat. We have started using it in many of the dishes that we cook but maybe my favorite is using it on my morning eggs. It makes the day a little happier. Thanks!
Not my Favorite
I'm a big Burlap and Barrel fan, so I write this with a little bit of trepidation because I love all the spices here, and I'm trying to be objective and not vindictive. I just used this fennel in some bean soup with Rancho Gordo Marcellas. After eating, I could not taste any of those notable qualities fennel is known for. I was quite let down as I had a lot of expectations for this fennel. For comparison, the fennel I used prior was bulk from my local co-op. Oh well. I still love the rest of the spices here.
I use this primarily in my homemade sausage and pasta sauce. Grinding the fennel, provides for a fresher flavor.
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