A Zing of Flavor
Imagine isolating a fennel seed, making it significantly sweeter and a hundred times more intense to the palate. Taste subtle hints of hay, honey and citrus balanced with zings of freshly ground anise. To the nose, the aroma is musty with deep floral notes. The most potent form of fennel, the pollen gives a sense of terroir to a dish and instantly elevates flavor.
Add a Dash of Extraordinary
Long used in Italian cooking, fennel pollen are golden yellow and rustic green specks of magical flavor. Hand harvested from the Sicani mountains at La Furtuna Estate, organic fennel has hollow stems that bloom small yellow flowers. Pollen is collected from the flowers and tediously dried with a deft touch. Tiny and amber, a gingerly pinch is all you need to transform an average dish into supreme cuisine.
I absolutely love it! I previously have never used fennel pollen, so I experimented with it. I now add to my savory oatmeal daily. A little Bona Furtuna olive oil, sea salt, cracked fresh pepper, walnuts and then the addition of the fennel pollen sprinkled on top, makes the most delicious oatmeal ever. I now use on my avocado toast, and on top of scrambled eggs, which is amazing too. You will be craving this little spice, once you try it. I am amazed at how it has elevated such simple food.
Kelli, we'll have to try your savory oatmeal- that sounds delicious! But that's what we love about it, being able to try it on random everyday foods and creating something that feels new.
I love this product! My favorite way to use it is the sauté portobello mushrooms in my favorite Bona Furtuna olive oil and butter with a little garlic and at the end I add the fennel pollen. It really takes it to the next level and gives the mushrooms a very fragrant smell and a mild fennel taste. SO GOOD! I’ve added it to salads and pasta sauce also
James, we're glad you enjoy the Fennel Pollen! We're really proud of that one. It really is quite a unique flavor booster. We hear from a lot of customers who love to use it on meats like pork chops, but we'll have to try your recommendation with portobello mushrooms, that sounds delicious!