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Fennel Seeds Whole -     2 oz
Manufacturer: Ajika / AJSP016 - 2 oz

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Fennel Seeds Whole

Fennel Is Licorice-Like, Warm In Taste

fish, breads, sausages, curries, sauces; colic

Pure single spice, 100% natural, no preservatives

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Fennel is mainly grown in Egypt and India. It has an anise-like flavor but is more aromatic, sweeter and less pungent. Fennel seeds added to meatballs or meat loaf gives an authentic Italian flavor. Fennel sometimes forms part of the spice garam masala powder. It is not essential to fry fennel powder as it is very aromatic. It is used widely in the cuisine of Bulgaria, Romania, Hungary, Greece, Turkey, Italy, France, Germany, Egypt, India, and China. Hint: Toasting fennel seeds accentuates their flavor.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.


align=justifyfont face=arial,helvetica,sans-seriffont size=2Kashmiri Dum Aloo- Baby Potatoes cooked in North Indian Style br /Ingredients:br /2 lb. baby potatoes (or any small tender new potato)br /1 tsp cumin seeds roasted gently and ground into a powderbr /1 tsp garam masalabr /3-4 whole red chillies roasted and powderedbr /2 1/2 cups fresh yoghurtbr /1 tsp ginger powderbr /1 tbsp fennel/aniseed seeds crushedbr /1/2 tsp cardamom powderbr /4 tbsps mustard oilbr /6 cloves roasted and powderedbr /A pinch of asafetidabr /Vegetable/ canola/ sunflower cooking oil to deep fry potatoesbr /Salt to tastebr /Use a pot with a tight fitting lid so that the potatoes can cook in their own steam.br /Method:br /Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes. br /Heat the oil for deep frying, on a medium flame. Fry all the potatoes till golden brown. Drain on paper towels and keep aside. br /Mix the yoghurt, Kashmiri chilli, ginger, cardamom and fennel powders. Add the potatoes to this mix and keep aside. br /Heat mustard oil in another pot on a medium flame. Add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil. Reduce heat to low. Add potato and yogrut mix. Mix. Cover the pot. . Cook on a low flame for 10-15 minutes. Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes. br /br /Pickled Baby Eggplant served as a side vegetable with Indian mealsbr /Ingredients:br /1/2 kg baby eggplant washed, dried and quartered almost to the topbr /4 tbsps vegetable/ canola/ sunflower cooking oil br /2 tbsps mustard oilbr /2 tbsps garlic pastebr /1 tbsp ginger pastebr /1 large onion gratedbr /1 1/2 tbsps fennel seedsbr /1 tbsp mustard seedsbr /1 1/2 tbsp onion seeds (kalonji)br /1 tsp coriander powderbr /1/2 tsp turmeric powderbr /1 tsp red chilli powderbr /1 tsp amchur powderbr /Salt to tastebr / align=justifyfont face=arial,helvetica,sans-seriffont size=2Method:br /Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl. br /Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Keep aside. br /Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame. br /Add the eggplants and cook till done, taking care to turn occassionally so they are done on all sides. Do not stir vigorously or often as the filling will come out.

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