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 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