Fennel seeds should be pale yellow to green and have a characteristic ‘anise’ flavour. Fennel, although stronger in flavour than coriander, is one of the amalgamating spices, having the ability to bring other flavours together while imparting its delicious fresh ‘anise’ notes to Malay curries and satay sauces.
Ingredients
Fennel seed. Produce of India, packed in Australia.
Use
Can be used to cook oily fish, Malay curries and satay sauce. You can also create a refreshing tea by infusing the seeds with boiling water.
