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Best Fennel Seed Recipes

Best Fennel Seed Recipes

Top Rated Fennel Seed Recipes

This fully flavored chilled fennel soup will cool you down and fill you up on a hot summer’s day.This recipe is courtesy of Ottolenghi.

Coat your chicken wings in some South African-inspired peri-peri sauce and apricot preserves, and serve them up with a dipping sauce made of yogurt and cilantro.This recipe is courtesy of McCormick.

Argentinians typically serve their grilled meats with chimichurri, a bright green sauce made of chopped fresh parsley, garlic and olive oil.Recipe courtesy of McCormick

Jammy eggs create indescribable flavor in this roasted brussels sprouts dish, which is topped with fennel-spiced toasted breadcrumbs. Recipe courtesy of Pete and Gerry's Organic Eggs

Try a Cardamom Chai from San Fransisco's South Asian restuarant Tava Kitchen. Chai is perfect this time of year, with its spicy yet sweet flavor thanks to cinnamon, cardamom, cloves, and even the unexpected sprig of fennel.

Grilling squid may sound daunting, but it’s surprisingly easy, and totally deliciousThis recipe is courtesy of Jamie Oliver.

This aromatic plant, part of the parsley family, is a complex carbohydrate that provides stable glucose levels which helps prevent mood swings. It helps boost serotonin and endorphin levels.Read more about 12 Teas That Boost Your Mood.

This aromatic plant, part of the parsley family, is a complex carbohydrate that provides stable glucose levels which helps prevent mood swings. It helps boost serotonin and endorphin levels.Read more about 12 Teas That Boost Your Mood.

Panch Phoran is a five-spice mix used in India, mostly on the East coast, to flavor vegetables and legumes. This spice mix is either fried at the beginning and ingredients are added to it or fried and added as a final seasoning. The process of adding the spice at the end is called turka.

Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house

My go-to late-summer recipe is my Minute Steak Recipe, which is literally done in minutes on a hot grill, and served alongside stewed, grilled tomatoes, and tempura-fried peach slices. When it's complemented by a cocktail like warmed apple cider with whiskey or warmed brandy with a pinch of cinnamon, you’ll almost be excited to say goodbye to summer and welcome fall.

Bison’s rich flavor and its sausage’s tender texture make it ideal for shaping into breakfast patties. These are seared to perfection and are the perfect complement to fried eggs.


Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 30 minutes, plus chilling time

Cook Time: 1 hour

Total Time: 1 hour and 30 minutes, plus chilling time

Ingredients

For the Meatballs:

2 ounces pancetta, finely chopped

1 cup fine white bread crumbs

3 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)

1½ teaspoons toasted fennel seeds, ground

1 teaspoon crushed red pepper flakes

For the Sauce:

1 cup yellow onion, finely diced (1 small onion)

One 28-ounce can crushed tomatoes

Finely grated Grana Padano, for serving

Directions

1. Make the meatballs: In a large mixing bowl, combine the pork, beef, veal, pancetta, lard, bread crumbs, parsley, oregano, ground fennel, salt, red pepper flakes and allspice. Using your hands, combine all of the ingredients until evenly mixed.

2. In a separate large mixing bowl, whisk together the ricotta, milk and eggs. Add the mixture to the meat and gently mix until just incorporated, careful to not overwork the meat. Cover and chill in the refrigerator for at least 1 hour and up to 2 days.

3. While the meatballs are chilling, make the sauce: In a large, wide saucepan over medium-high heat, warm the olive oil. Add the onion and cook, stirring often, until soft, 4 to 5 minutes. Add the wine and cook until reduced to a glaze, 2 to 4 minutes. Add the tomatoes and water, and bring to a boil. Season with salt and keep warm while you form the meatballs.

4. Adjust the oven racks to the middle position and preheat the oven to 375°. Line 2 rimmed baking sheets with parchment paper and grease each one with the olive oil. Remove the meat mixture from the refrigerator and, using your hands, form large golf ball-size meatballs, placing them onto the prepared baking sheets. Bake until brown, 10 to 12 minutes, flipping the meatballs and trays halfway through baking.

5. Transfer the meatballs to the sauce and bring to a simmer over medium heat. Cover, reduce the heat to low and cook until tender, 20 to 25 minutes. Make ahead: The meatballs can be made up to 2 days in advance. Let cool, cover and chill. Reheat them over medium-low heat in the sauce before serving.

6. Transfer the meatballs to a platter, spoon over the sauce and sprinkle with Grana Padano to serve.


Recipe Summary

  • 1 pound sweet Italian sausage, sliced
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1 ½ teaspoons dried basil
  • ½ teaspoon fennel seed
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.


Fennel recipes

Finocchio (fennel) is found in two forms – the slightly fluffy looking herb fennel and the fat, white bulb commonly known as Florence fennel – and can be found growing wild throughout Italy. Both, along with the potent dried fennel seeds, are popular in Italian cuisine, whether chopped into a salad, sprinkled over fish as a garnish or used to add a sultry hit of anise to cured and cooked meats.

Browse this collection of fennel recipes for some inspiration from Italy's greatest chefs. Salvatore Elefante gives flavour to his grilled octopus recipe with a generous drizzle of wild fennel oil, while Luigi Sartini piles mounds of fennel fronds atop his Cuttlefish and plum tomato salad recipe to make a flavourful garnish. Fabrizio Marino demonstrates an innovative use of the bulb in his Vegan tiramisu recipe, using fennel, sugar and lemon to create a velvety fennel cream.


Candied Fennel Seeds Recipe | Sweet Mukhwas or Sugar Coated Saunf

Indian Mouth Freshener Seeds a.k.a. Saunf Mukhwas

Here’s a health-ified Indian-inspired recipe that’s SO refreshingly tasty, and so near and dear to my heart. Also known as mukhwas or sugar coated saunf in Hindi, candied fennel seeds are a classic post-dinner treat in Indian cuisine! Not just a sweet treat, but they’re a traditional Indian mouth freshener candy, which can also aid in digestion.

I grew up eating candied fennel seeds at my grandparents’ house, where my grandma kept a bowl filled with them on the counter. She always called them saunf, which is Hindi for ‘fennel seeds,’ but they’re generally known as sweet mukhwas when they’re candied. Back then, I knew saunf as a rainbow-colored candy in a crunchy sugar coating, like this:

You may have seen these kinds of candied fennel seeds at an Indian restaurant where the after-dinner mints would usually be. (Because that’s pretty much what saunf and sweet mukhwas are!) But, today, I’m showing you how to make candied fennel seeds a bit healthier—without the food dye and using some coconut sugar instead of all regular!

Of course, I LOVED that crunchy, sugary, artificially-colored saunf as a kid. (And I still do!) But, candy-coated mukhwas are just ONE variety—and unfortunately, it’s not the healthiest! These lightened-up candied fennel seeds are actually closer to traditional mukhwas recipes, and they’re unbelievably simple to make.

Crunchy, sweet, refreshingly aromatic, and with a nostalgic licorice-y taste! Full disclosure: I actually don’t like the taste of licorice, but I do love candied fennel seeds still. So, if you don’t like licorice, this may not be the recipe for you—but you might find that you enjoy it in this crunchy, candied form!

How to Make Candied Fennel Seeds or Saunf Mukhwas with Coconut Sugar

Really, all you’re doing here is making a simple syrup and coating your fennel seeds in it! But, I’m replacing half of the regular refined sugar with unrefined coconut sugar. Yes, it’s still sugar—but coconut sugar is a cleaner, natural sweetener that contains more nutrients because it’s unrefined.

Side note: I did try making this recipe with ALL coconut sugar, and it didn’t work… The mixture becomes far too sticky and the fennel seeds won’t dry properly!

These candied fennel seeds are super simple and take only 10 minutes to make, but you’ve got to pay attention the whole time! To start, add your regular sugar, coconut sugar, and water to a saucepan over high heat and bring to a boil, stirring regularly. Continue stirring until a syrup begins to form (it will take about 3-5 minutes) and watch for the bubbles!

Once you’ve got a bubbly, syrupy mixture, reduce the heat to medium and add your fennel seeds. Now, it’s crucial to stay present during this step because things start to happen quickly!

Stir continuously to coat your fennel seeds in the syrup, until the mixture starts to crystallize and the fennel looks dry. (This will happen in about 1-2 minutes or less!) The fennel won’t look completely dry, but it should look drier than before—and it will also dry a bit more as it cools.

Then, remove your pan from the heat and continue to stir for another half minute or so, as the fennel seeds continue to dry and separate. Pour candied fennel seeds onto a plate so they can cool, until completely dry and the seeds separate easily. You can serve and enjoy immediately, or transfer to an airtight container to store!

Saunf / Fennel Seeds Benefits

In Indian culture, it’s common practice to chew on a small handful of saunf or fennel seeds after a meal. They’re known as the Indian mouth freshener seeds because they contain anise (a.k.a. licorice) flavor, which can freshen up the breath. And, fennel also has antibacterial properties, helping to wash out bad-breath-causing bacteria from the mouth!

But, that’s not the only reason to chew on candied fennel seeds after a meal. One of the main fennel seeds benefits is they’re incredibly good for digestion! They contain essential oils with anti-inflammatory properties and digestion-promoting properties, which can help with indigestion, bloating, and constipation—especially in those with chronic digestive issues.

Plus, fennel seeds are loaded with essential vitamins, minerals, and phytonutrients that are associated with countless health benefits. Their rich potassium content can help to regulate blood pressure, their high levels of vitamin A aid in eye health, and some of fennel’s phytonutrients can even reduce asthma symptoms!

Fennel tea is a common way to reap the benefits of fennel seeds, but you can also incorporate fennel into your cooking. Or, keep some saunf on hand for munching after meals! Crunchy, sweet, refreshing, AND aiding in your digestion. These candied fennel seeds plenty delicious all on their own, but are also perfect for sprinkling onto salads, oats, desserts, and more!


What Are Fennel Seeds and How Do You Cook with Them?

This dried, licorice-like seasoning might be a bit under-the-radar, but it's distinctively flavorful and has health benefits to boot.

Whether you use them for pickling vegetables, seasoning sausage or making a crust for fish or beef fillets, you&aposll soon realize that aromatic fennel seeds can elevate the most basic recipes. They also offer vitamins, minerals and fiber, so you can feel good about working them into your weekly meal plan. (Learn more about the health benefits of spices: Eight of the World&aposs Healthiest Spices and Herbs You Should be Eating.)

What Are Fennel Seeds?

Fennel seeds are harvested from the plant&aposs flowers and then dried. They tend to be pale green to tan in color with an oval shape. Like the fennel bulb, they have a sweet, licorice-like flavor that can lend an earthy, sweet taste to dishes, and they pair especially well with seafood and pork.

Are Anise and Fennel the Same Thing?

Fennel is sometimes confused with anise and although both are part of the parsley family, anise is a separate species entirely. Anise is grown mainly for its seeds, while fennel has the bulb, fronds and seeds to offer. (For more fennel inspiration, check out What is Fennel and How Can I Use It?) Anise has a stronger, sharper licorice flavor compared to fennel. (And just to make things a bit more complicated, the strong, distinctive-tasting star anise𠅊 main ingredient in many Chinese dishes—is from a completely different plant family than both fennel and anise.)

What's a Good Substitute for Fennel Seed?

If you need a swap for fennel seed, you can use anise seed since their tastes are similar. But keep in mind, you will want to use less anise, as it tends to be stronger. Depending on your preferences, other seeds will work as well, such as dill, caraway, cumin or coriander.


You’ve probably heard of the benefits of fennel tea . For those with digestive tract issues or irritable bowel syndrome, having a cup of it after a heavy meal is a very effective remedy. Moreover, the tea has a lot of health benefits that cannot be overlooked. But, it is not just the benefits that make it a much-hyped herbal tea. It is also delicious. Fennel tea has an anise flavour and is also aromatic. Now how do you prepare the tea? Fennel seeds are the main ingredient, though you can include the entire fennel plant for a stronger flavor. Here’s my step by step fennel tea recipe. At the end of it you will know how to make fennel tea!

2 TSP Fennel Seeds, Roots, or Leaves

Step One : Measure the right amount of fennel seeds that will be used in making the tea. It is recommended that 2 teaspoons of fennel seeds are used. These seeds have volatile and highly nutritious oils that are very healthy. Two spoonfuls of seeds will produce good quantities of fennel essential oil. If one wishes to incorporate other ingredients, then this is the stage to do so. To save time you can also buy pre-measured loose tea bags.

Step Two: Crush the seeds together to release the natural oils. I use a mortar and pestle. If you don’t have one, it’s time to get creative. A rolling pin, meat hammer, or even a bottle can be used to crush the seeds in a pinch. If you’re lazy, dropping the seeds into an electric coffee grinder is the fastest and most efficient method.

Optional Substitution : If you don’t have fennel seeds a small bundle of fennel frond or roots can be used instead. Chop the leaves at the top (the frond) into large pieces. The large pieces ensure that oil production is enhanced. For the fennel bulb (the root), you only need two teaspoons chopped for this recipe.

Step Three : Turn your stovetop to medium-high heat and add 2 cups of water. Boil water just until you see vapor rising (around 195° F) and then turn the heat down to a simmer. Add the fennel seeds and set a timer for 10 minutes. Note that bringing the water to a rapid boil will make the process faster but the high temperature will destroy the volatile oils in fennel that are also useful. So, keep the temperature lower to ensure that the fennel tea prepared is of high quality and will be useful.

Brew the seeds for approximately 10 minutes.

If you wish to give the tea an even stronger fennel flavour, use fennel tea leaves (frond) or roots (bulb). The fennel roots and leaves have a rougher texture as compared to the seeds and may, therefore, take more time during brewing (15-20 minutes).

Step Four: The fennel has already boiled and therefore needs to be served for drinking. Remove the seeds with a sieve or decanter into a cup. The addition of sweeteners that include honey, sugar among others to improve taste and flavour are added to the tea in this step.

Step Five : Allow the prepared tea to cool for some minutes until it is comfortable to drink. It should be noted, however, that the longer it takes to cool, the more the volatile elements are lost. There is a possibility of the fennel tea becoming less nutritious if left for long hours after preparation without being consumed. Since the aim of making the fennel tea is to get its nutrients into our bodies, it should be consumed as soon as possible after preparation.

It should be noted that the right amounts of fennel should be used in whichever form consumers prefer. The fennel tea is not advisable for pregnant and expectant mothers as it contains compounds that may increase the risk of pregnancy complications. Caution should also be taken when preparing fennel tea. It should be used and consumed under the instructions of a medical practitioner to reduce the chances of side effects to the consumer if any.

It is further advisable not to use the fennel tea before or after medical procedures. Improper use of fennel tea is associated with side effects that may be avoided by seeking medical advice before using the tea. Some children may also be allergic to some fennel products, and there should be information to their parents on its administration to such babies.

The fennel seed tea prepared using the above procedure is assumed to be of the right concentrate and should, therefore, bring no complications to consumers.


Bring a large pot of well-salted water to a boil and cook the pasta until it's just barely tender to the bite (it will cook a bit more in the sauce, so leave yourself some wiggle room). Reserve 1 cup of the cooking liquid before you drain the noodles.

While the water comes to a boil and the pasta cooks, prep the other ingredients. Halve the fennel bulb and thinly slice it. Peel and thinly slice the garlic. If using a fresh chile, remove the stem and seeds and thinly slice it. Crush the fennel seeds in a mortar and pestle or put them in a small resealable plastic bag and smash them with the bottom of a heavy frying pan. Mince the parsley.

Heat the oil in a large frying, saute pan, or the pasta pot over medium-high heat. Add the garlic and cook, stirring, until it just starts to turn golden and barely brown at the edges. Add the chile flakes or fresh chile, stir to combine with the garlic. Add the fennel, fennel seeds, and 1/2 teaspoon of the salt and cook, stirring, until the fennel softens a bit, about two minutes. Add the wine or broth, cover, reduce heat to medium-low, and cook until fennel is quite tender, about five minutes.

Add the parsley, stir to combine. Add the drained pasta and the reserved pasta liquid, stir and toss to combine everything. Increase the heat and cook until most of the liquid is absorbed and evaporated, and all the flavors have combined, two to three minutes.

Serve with plenty of Parmesan, Pecorino, or whatever hard cheese you like on top of your pasta.



    In Ayurveda there are six digestive spices that have been used for thousands of years with incredible success. They are fennel, coriander, cumin, cardamom, turmeric and ginger.

It&aposs best to consult your health care practitioner before undertaking any new healthcare regimen, especially if you have any known adverse health conditions or allergies.

This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2014 healthmunsta


Make fennel your new best frond in these 8 fresh recipes

Fennel and its feathery fronds need not be a mystery in the kitchen.

The bulb, the part you’ll cook with most often, is crisp with a light anise-y flavor that mellows and sweetens when roasted, pan-fried or braised. The stalks aren’t used as often because of their more fibrous, tough texture, but they make an excellent aromatic addition to stock. The delicate fronds have a more concentrated fennel flavor and can be used like any tender herb, as a garnish, in salads or in pestos.

We’ve pulled some of our favorite ways to incorporate fennel into your meals.

Roast Pear and Fennel Salad. You can, and should, eat salad in the winter, and fennel is the way to do it. Slice fennel and a ripe pear, roast the two, then combine with a light dressing and add some toasted walnuts and a little cheese. If pears aren’t your thing, try another fruit, such as apple or even dried apricot.

Porcini Mushroom and Fennel Ragu. No meat, no problem! A great ragu is at your fingertips. Dried porcini mushrooms add their signature earthy and meaty notes, while finely chopped fennel lends a hint of sweetness.

Saffron Fennel Stew With Fish. Fennel and fish are a match made in heaven. It can add subtle flavors that won’t overpower more delicate fish, or add caramelized notes to this richly spiced, red wine fish stew. For a different flavor, try fish and fennel stew with olives and a drop of orange essence instead — or, if you don’t feel like stew, roast salmon together with tomato and fennel in a pan, for a simple meal that feeds a crowd.

Mushroom, Fennel and Herbed Ricotta Galette. Mushroom and fennel are back again, this time tucked into a galette with fluffy, herby ricotta. Leftovers would make a great next-day lunch.

Red Cabbage and Fennel Slaw With Sunflower Seeds. Thinly sliced raw fennel has a light crispness in this wintry cabbage slaw. Sunflower seeds add some extra texture.