Fennel seed comes from the tall, leggy fennel plant that grows wild throughout Eastern and Western Europe, India, North Africa, and Japan.
Though it has a pleasant, sweet, and cool flavor that is often compared to anise, no other spice comes close to matching its uniquely camphoric, mellow profile.
Fennel seed is exceptionally good with fish, especially very oily varieties, reeling in heavy flavors with its clean taste. Pork and lamb are also traditionally seasoned with fennel, and it adds significant flavor to simple salad dressings and egg sauces.
It lends a crisp flavor to curry powders and other traditional spice mixes and is a necessary ingredient in European breads, sausages, and pickles.
Use sparingly in foods that could use a little "lift."
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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