A sweet, strong anise flavour which works particularly
well with pork or seafood. Fennel seeds are often chewed at the end
of a meal in India to freshen the breath and aid digestion. They are also used in
many Indian vegetarian dishes, in fish soups and stews of France and
the pork dishes and salami of Italy, as well as being an important component of Chinese
five spice powder. When toasted the fennel seeds are sweetened and give a nutty character.
Toast a few fennel seeds
and use to flavour a tomato sauce. Crush with garlic and use to coat a
joint of pork to be roasted or fillets of fish.