The star in many high-end dishes, Fennel Pollen is an ingredient that will make a meal shine
Known in Italy as “Spice of the angels,” fennel pollen, the most potent form of fennel, is an aromatic and flavorful spice that originated in the Mediterranean and comes from hand collected wild flowers.
Compared in flavor to anise, applications range from dusting over pizza, pasta and risotto to rubbing on wild salmon or roasts. It can be that extra special ingredient in seafood stews, salads, added to bread dough or used to dress olives. The spice is even used in sweet dishes ranging from apple pie to fig and fennel pollen truffles. The herb has been used for cooking and its medicinal properties for centuries to aid in weight loss, indigestion and as an energy booster.
Considered by many chefs a secret ingredient that draws out the essence of other elements in a dish, fennel pollen is a very old, “new” spice that may stump even the all knowing cook.
According to the Seattle Times, Chef Holly Smith of Cafe Juanita prizes fennel pollen enough to grow her own right outside her restaurant along with many other herbs, flowers and greens.
“I’d put this in a category above saffron and fleur de sel,” said Justin Marx, CEO of MarxFoods.com. “Surprisingly fennel pollen comes from the same family as parsley, but it’s extraordinary, unique, and special enough to really make a dish shine.”
Widely used in Italian applications and among famous chefs, fennel pollen is just starting to make it its way into the spice cabinets of home cooks. Consumers can buy a variety of pollen from MarxFoods.com including:
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All Natural Fennel Pollen
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M-Ocean (for fish & shellfish)
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Zen-Sational (for vegetable dishes)
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Are you Game? (for beef & lamb)
A savory dessert? A comment on The Kitchn suggests pairing stilton or goat cheese with lavender, honey and fennel pollen.