Burlap and Barrel Lucknow Fennel is grown in the hot, arid state of Rajasthan in India on a family farm. This sweet, grassy variety has bright green, small, ridged seeds which may be used in savory and sweet dishes alike. Temper the seeds in oil or ghee with cumin and chili flakes to pour over roasted root vegetables, add to a poaching liquid for fish or crush the seeds and roll into a shortbread dough. Add whole to curries, braises, or soups. Mix with other spices for a protein rub. Stir into tomato sauce or pasta dishes.
- 1.5 ounce grinder top jar
- Ingredients: Lucknow-variety fennel seeds (Foeniculum vulgare)
- Tasting notes: Licorice, Hazelnut, Dried Mint
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