How to Use Fennel Pollen
The Spice of Angels
Licorice-like | Sweet | Floral | Herbaceous
Fennel pollen captures the soul of the fennel plant in a single golden pinch. A finishing spice par excellence, it effortlessly elevates pork, seafood, vegetables, and even desserts with fragrant complexity. Use it sparingly, savor it completely.
COOKING TIPS
- With its shimmering hue and divine flavor, fennel pollen is the most prized part of the fennel plant. Its aroma is immediately noticeable even before the first bite. Because heat mutes its aroma, fennel pollen is never cooked. It is only a finishing spice.
- Conjuring memories of summer, fennel pollen excels on fresh, bright dishes such as salads and steamed white fish. Its floral sweetness pairs beautifully with crisp, green ingredients, but meats welcome it openly—it lifts their flavors with an ethereal hint of mystery. In baking, a pinch lends sophistication to biscotti, shortbread, or citrus cakes. All Mediterranean flavors are fair game: olive oil, garlic, citrus, and fresh herbs.
STORING
- Because fennel pollen is both delicate and expensive, it deserves careful handling. Store in a tightly sealed container in a cool, dark place away from heat, light, and moisture.
- For peak flavor, purchase in small amounts and use within six months. Because it’s so aromatic, it can be used sparingly; even a small pinch creates a lingering, complex finish. So you can get a lot of use out of it in those months. Avoid refrigeration or freezing, as condensation can damage its fine, powdery texture and diminish its aroma. If it gets clumpy from moisture, reheating it to de-clump it would destroy the spice.
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