JUST A PINCH: HOW TO COOK USING FENNEL POLLEN

Fennel pollen is far and away one of the best flavor boosters out there, but only if you know how to use its incredible flavor. Here are just a few tips to help you use fennel pollen to create a serious, culinary impact. 

Try It on Meat
Dried herbs, like fennel pollen, tend to work the best when they're added during cooking so that their incredible flavor has time to infuse the whole dish. So when you want to add the summery taste of fennel pollen to a meat dish, try using it as a dry rub, or just before it goes into the oven. A few teaspoons of the stuff spread across a roasted chicken just before it goes into the oven will elevate the dish to new heights. 

Add It to Grains
The incredible flavor of fennel pollen works well with grains of all kinds, too. You can use it with rustic plates of quinoa and tabbouleh, the sort of stuff that can handle fennel pollen's intensity. That being said, milder grains also work well with fennel pollen, too, such as a crusty peasant bread with luxurious amounts of butter. Even spaghetti does well with it. 

Use Just a Pinch
Now, remember, when you're using fennel pollen, you're only going to want to use a pinch per person, whether it's being added as a dry rub or being brushed across finished dishes to add a dimension of seasoning beyond the salt and pepper. A little goes a long way, so go slow, handle with care, and use it towards the end of the cooking to preserve the flavor. 

Fennel is a perennial herb that comes from the Umbelliferae family, and has a highly aromatic quality with a variety of culinary and medicinal uses. Its most potent form is pollen, which has the maximum amount of flavor, so you have to be careful using it. 

If you have any questions about using fennel pollen, feel free to share in the comments.

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