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. 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, 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 paprika)
2 tablespoons kosher or sea salt
1 tablespoon fennel seeds, crushed in a mortar and pestle
1/4 teaspoon celery seed
Pinch cayenne or red pepper flakes