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Sprinkle this fennel pollen, mixed with a pinch of salt and black pepper, over chicken or a pork tenderloin. Its delicious licorice notes elevate the flavour of roasted potatoes and carrots. It is the perfect ingredients for gravlax and adds a lovely finishing touch to cream soups.
Fennel pollen is a popular ingredient in Tuscany, where it is nicknamed "the spice of angels". Just before female wild fennel plants bloom, the tiny seeds are harvested from their capitulum. Each plant yields only about a teaspoon.
Location of origin: Roccascalegna, Abruzzo, Italy
