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
- Cloud Forest Cardamom Ice Cream and Candied Fennel Seeds
- Spinach with Cumin and Garlic
- Mahi Mahi with Stewed Spiced Peaches
- Jollof Rice
- 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.
- pasta sauce
I use this primarily in my homemade sausage and pasta sauce. Grinding the fennel, provides for a fresher flavor.