Fennel pollen

Fennel pollen, the exclusive flavour highlight for fish and patisserie

Fennel pollen is one of the rarest and most laborious spices of all, the tiny flower pollen of the fennel plant, harvested by hand. Its aroma is wonderfully deep and concentrated, reminiscent of anise and sweet herbs, with a long, honey-like finish. Our fennel pollen comes from the USA and is packed in our workshop in Klingenberg am Main.

How to use

Fennel pollen is a finishing spice. It goes excellently with fish, veal, poultry and tomatoes, refines Provence-style vegetable dishes, risotto, roast pork and fine sauces. In sweet cooking it sets accents in creams, patisserie and chocolate desserts. Scatter it only over the finished dish so the volatile aroma is preserved.

Good to know: very aromatic and concentrated. A small pinch is enough. Store dry and protected from light.

How to use fennel pollen

Place a pan-fried fish fillet, for example sea bass or sea bream, on the plate, drizzle with a little olive oil, season with Fleur de Sel and finally dust a fine pinch of fennel pollen over it. For a dessert it works beautifully over panna cotta or with orange segments.

What makes fennel pollen special?

It is the most concentrated form of fennel aroma. While fennel seed handles everyday seasoning, the pollen delivers many times the intensity and a sweet, almost floral depth. Hand-harvesting the tiny flowers makes it a true rarity.

At a glance

• Hand-harvested fennel pollen from the USA
• Deeply anise-like with a sweet, herbaceous note and a long finish
• A concentrated finishing spice, dose sparingly
• For fish, veal, poultry and fine patisserie
• Packed in Klingenberg am Main

Goes well with

For everyday fennel aroma, our wild fennel seed is a good fit. As a finish on fish, fennel pollen pairs with Fleur de Sel and a fine white pepper. Find more rare spices in our spice rarities.

Frequently asked questions

What is fennel pollen?
Fennel pollen is the hand-harvested flower pollen of the fennel plant and the most concentrated form of fennel aroma. It tastes deeply anise-like with a sweet, almost honey-like note.

How do I use fennel pollen?
As a finishing spice, dusted sparingly over the finished dish. Excellent with fish, veal, poultry, tomatoes, risotto and in sweet patisserie.

What does fennel pollen taste like?
Deep and concentrated of anise and sweet herbs, with a long, lightly honey-like finish.

What is the difference between fennel pollen and fennel seed?
Fennel pollen is noticeably more intense and aromatic than fennel seed and is used sparingly as a finishing spice. Fennel seed is the more affordable everyday spice for cooking.