Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Fennel Pollen

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

What is it?

With hints of licorice, honey, and citrus, fennel pollen offers a more interesting flavor than fennel seed, which is why we recommend using it in the Herb-Roasted Rack of Pork. A classic flavoring for porchetta, it’s also lovely on fish or whisked into vinaigrettes.

In Tuscany (where it’s called the “spice of the angels”), fennel pollen is often paired with pork, either before or after cooking. Tiny and golden, it’s wonderful mixed with salt and pepper and used as a seasoning before cooking. Its anise flavor also goes wonderfully with poultry and fish. Try adding fennel pollen to your favorite spice mix or sprinkle a bit onto a finished dish—just a pinch gives a big boost of flavor.

Introduced to American cooks in the 1990s by Italian immigrants, fennel pollen, as the name suggests, is harvested from the flowering fennel plant.  Delicious with pork and Though not cheap—1 oz. will set you back at least $15—a little goes a long way.

Don’t have it?

Crushed fennel seeds can stand in in a pinch, but it doesn’t exactly mimic the fragrance of fennel pollen.

How to choose:

Look for fennel pollen in specialty spice shops or gourmet stores.

How to store:

Stored in a cool, dry place, it should last for up to two years.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial