Fennel Seed Lucknow (whole)
Native to Southern Europe and Asia Minor, it was a symbol of success and in ancient Greece was referred to as “marathon” in reference to the famous battleground on which the Greeks gained victory over the Persians in 490BC.
Fennel seeds should be pale yellow to green and have a characteristic ‘anise’ flavor.
Fennel, although stronger in flavor than coriander, is one of the amalgamating spices, having the ability to bring other flavours together while imparting its delicious fresh “anise” notes to Malaysian curries and satay sauces.
Lucknow fennel is much greener in color and sweeter in flavor and generally used as an after dinner breath freshener or in sweet dishes.
Lucknow fennel is a special type of fennel seed. Small, crunchier, stronger and much sweeter with a very grassy taste. You may have had it with it was covered in a bright candy coating and offered in a small bowl at Indian restaurants.
The fennel is primarily grown in Lucknow, the capital city of Uttar Pradesh, the most populous state of India. Often they are eaten plain as a breath freshener or a digestive, but can be used in lighter foods where it's distinctive qualities won't be lost.
Flavoring simple pastries, yogurts, pavlovas, young cheeses, or salads is a common practice when using Lucknow fennel, where as spicy or aromatic dishes often use regular fennel seed.
Other Common Names: Florence Fennel, Finnochio, Lucknow Fennel Seed.
Botanical Name: (Foeniculum vulgare dulce)