• Fennel Pollen - Wild


Average Rating:
(based on 2 reviews)
secret ingredent for outstanding chicken
This makes the most tantalizing addition to a roast chicken. I rubbed the chicken with olive oil, gray salt and a clove of garlic, then sprinkled the fennel pollen all over liberally. Crisp, subtle and fragrant skin, really easy and different.
by Jodi
Outstanding addition to Roast PorK Tenderloin
My pantry will not be without it! Perfect with pork and a great partner to a traditional port wine reduction with a splash of you favorite orange licquer. A light dusting on a bowl of carrot and ginger soup works, too. Keep the unused pollen in a sealed glass jar.
by Chef Amos Miller
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SOLD OUT - we are sorry you misssed the harvest

Wild Fennel Pollen - 17 gr.
  - Umbria, Italy - Limited Supply - Last Shipment, Eugenio is retiring.
Order now, don't hesitate. Limit one per customer.

As seen in La Cucina Magazine

Just harvested and flown in. This is 2015 fresh harvest! A wonderful yellow color. The pollen dust and flower is vibrantly full of flavor!

Please note some photos are macrophotography. 

Wild Fennel Pollen is made from fennel flowers picked at full bloom. The plants are then dried and the pollen is sifted out, creating a seasoning that has the flavor and aroma of fennel, but with far greater intensity. Nothing is added to this beautiful golden-green dust - its incredible flavor stands on its own!

Using Fennel Pollen
Fennel Pollen has become a pantry staple for many of us here at ChefShop.com. Unlike fennel seeds, you don't have to grind it - simply sprinkle straight from the package. We use it often, year-round. Think of it whenever you find yourself reaching for salt and pepper! It adds a wonderful touch to chicken, fish, and pork, as well as on grilled vegetables atop a sprinkling of good olive oil and coarse salt.

Add it to your favorite marinades and rubs for exceptional grilling, or try this delicious Fennel Pollen Spice Mix Recipe, adapted from Peggy Knickerbocker, a freelance writer whose books include Olive Oil From Tree to Table' (Chronicle Books, 1997).

In a jar, combine the following and shake well. This blend keeps well for up to 1 year and yields about 1/2 cup.

3 tablespoons fennel pollen
1 tablespoon Pimenton de la vera  (Spanish smoked paprika)
2 tablespoons Tapani sea salt
1 tablespoon fennel seeds, crushed in a mortar and pestle
1/4 teaspoon celery seed
Pinch cayenne or red pepper flakes

About the Producer
Our fennel pollen is harvested from fennel flowers collected in the wilds of Umbria, Italy. Our friend arranges to have the fennel pollen shipped to us directly, so we can offer this treasure to our customers. Popular in Italy, fennel pollen has only recently made headway in the U.S., and it's still a pretty well-kept seasoning secret.

Read More: Yellow Fairy Dust - The Magic of Fennel Pollen


Wild Italian fennel Pollen

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