Description
Sprinkle fennel pollen, mixed with a pinch of salt and black pepper, over chicken or a pork tenderloin. Its delicious licorice notes elevate the flavour of roasted potatoes and carrots. It is the perfect ingredients for gravlax and adds a lovely finishing touch to cream soups.
Culinary critic Peggy Knickerbocker once waxed poetic in Saveur magazine that “if angels sprinkled a spice from their wings, this would be it.”
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