These are tiny olive green-coloured oval shaped seeds that have the same distinctive aniseed flavour as the vegetable fennel.
Uses: Fennel seeds can be used whole, crushed or ground in cookery. Ground seeds have the most concentrated flavour and are a popular addition to meat and vegetable dishes and especially curries. Whole or crushed seeds are often included in bread or biscuit recipes and cabbage dishes.
To store: The seeds have a long shelf life, store in an airtight jar in a cool, dry place, away from direct sunlight.
To use: To gain the maximum flavour from fennel seeds it is best to dry-fry them. Heat a heavy-based frying pan (without any oil), add the seeds and fry them over a medium heat, stirring frequently. When a rich aroma is released, remove from the heat and cool. Use whole, crushed or ground (use a pestle and mortar) in sweet or savoury dishes.