Lucknow Fennel is a sweet, grassy variety known for having bright green, small, ridged seeds that can be applied to savory and sweet dishes alike. Ours is grown in the hot, arid northern state of Rajasthan in India on the family farm of our partner farmer, Negi. 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.
Highlights
Rajasthan, India
Sun-dried
Licorice • Hazelnut • Dried Mint
Kashmiri Chili Powder, New Harvest Turmeric, Red River Coriander
Ingredients
Lucknow-variety fennel seeds (Foeniculum vulgare)
Cooking tips
- Added whole to curries, braises or soups
- Crushed and mixed with savory spices for a protein rub
- Stirred into tomato sauce
- Bloomed in oil and stirred into pasta dishes
RECIPES
SOURCING
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.
Supermarket
Fair Trade