Hand-harvested from wild fennel flowers, fennel pollen is a golden colored, intensely aromatic spice beloved for its subtle anise flavor. Fennel pollen has been a treasured ingredient in Tuscany for centuries. Its bright clean anise flavor gives life to the classic Tuscan fresh pork sausage, Finocchiona, named after this delightful herb.
Harvested carefully by hand, the flowers are placed in cloth bags to prevent moisture from collecting and creating mold. After harvesting the fennel flowers laden with pollen, they are carefully spread on wide wooden boards lined with butcher paper in a well-aerated, dry room. The boards are then laid beneath a protective net and left untouched in order to ensure that the pollen's essential oils do not dissipate and lose their powerful scent.
After approximately 10 days the fennel is tested for moisture. The fennel pollen should slightly spring back when lightly pressed. At this stage it is not completely dry. The pollen is then sifted to extract little leaves and twigs, then packed in large cotton bags to ultimate the drying process. When completely dry the pollen should have a heady aroma of anise, golden-green color and crisp texture.
Mix into spice rubs for pork & beef. Sprinkle over grilled veggies, roasted potatoes & goat cheese. Net weight: 7.05 oz (200 grams).