Fennel is a regular addition in spice blends to be used for peppersoup, Ghana light soup, dry rubs for meat and fish. The seeds can be used whole or ground up, and are used in both sweet and savoury recipes.
How to use
- You'll get more flavour out of fennel seeds by grinding or dry frying them. You can grind them using either a pestle and mortar or a coffee grinder.
- To dry fry, over medium heat, heat up a pan and add the seeds for a couple of minutes tossing them around the pan frequently.
- If you choose to use it whole, be sure to crack the seeds slightly to release its fragrance