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Ingredient

Fennel Seeds

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What is it?

Fennel seeds come from common fennel. These oblong, greenish-brown seeds are often confused with aniseeds, which are similar in flavor and appearance, but smaller.

Whole or ground, fennel seed is a common ingredient in both sweet and savory foods like Italian sausages, rye breads, and many liqueurs.

How to store:

As with most seeds and spices, fennel seeds should be stored in a cool, dark place for no more than 6 months.

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    Recipes

  • chickpea chard pork
    Recipe

    Chickpea Chard Pork

    In this dish, quick-cooking weeknight standby pork tenderloin gets a flavor boost from fennel seeds. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.

  • Orzo with Shrimp, Tomatoes, and Feta
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    Orzo with Shrimp, Tomato, and Marinated Feta

    The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that…

  • Recipe

    Fennel Confit with Grilled Lamb

    Like caramelized onions, slowly cooked fennel becomes deep, rich, and sweet tasting. Paired with a lemony, gremolata-like herb garnish, it’s a great accompaniment to lamb chops coated in crushed fennel…

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    Glazed Spice-Rubbed Spareribs

    Every summer, my dad makes the most delicious barbecued ribs. His trick is to add some smoked paprika to the cumin and fennel in the spice rub to guarantee smoky…

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    Salmon Lox with Onion Jam and Avocado

    A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.

  • Recipe

    Sear-Roasted Pork Tenderloin with Garlic and Fennel

    Fennel is a classic flavoring for pork because it brings out the sweetness of the meat. Although this recipe is straightforward, you can make it even easier by skipping the…

  • Recipe

    Braised Pork Shoulder with Fennel, Garlic, and Herbs

    The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.

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    Grandma's Crispy Roast Potatoes

    “My Nan always made the crispiest potatoes,” recalls Thomas. “She’d add a little bacon or beef drippings, which made it savory, too.” In his version, the potatoes get coated in…

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    Steam-Roasted Carrots with Yogurt and Dukkah

    This striking side dish can just as easily work as an appetizer—the carrots make fun finger food. For a pretty presentation, keep a little of the green tops intact.

  • Recipe

    Mustard-Rosemary Glazed Arctic Char with Melted Fennel and Leeks

    A robust mustard glaze is the perfect counterpoint to rich fish. Buttery sautéed fennel and leeks make a tasty bed for the fillets.

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