Fennel is ideal for seasoning fish, crustacean and seafood, pickled vegetables and also for various types of meat and poultry.
Its aromatic, slightly sweet taste and smell is a little reminiscent of liquorice or anise.
In Italian cuisine, it is also used as a component of pasta sauces.
In the cuisine of Arabia, India and Iran, the aromatic fennel taste is added to many dishes.
In China, the dried fennel herb is part of the five-spice powder and thus refines many dishes.
Otherwise, fennel is very suitable for the preparation of sauerkraut and various sauces.

With its stimulating fine tart and slightly sweet note, this fennel enchants the taste of fish and fish sauces, crustacean and seafood animals, for example shrimps. Perfect also for pickled vegetables, sauerkraut, meat and poultry - especially duck and goose. Also for Mediterranean pasta sauces as well as for numerous Arabic and Indian dishes. Excellently suited as a baking spice. And for pickling cucumbers and vegetables In Indian cuisine, fennel seeds enrich many curries - for example, fish curry - and fried shrimp. In Italy, grilled meat is refined with fennel seeds. This gives the meat a tender, stimulatingly sweet note.

The fine tart and slightly sweet Taste harmonizes perfectly with fish and crustaceans as well as meat, poultry and pickled vegetables. Perfect for Mediterranean and Indian dishes