Born in the Mediterranean, fennel is probably the most widely used aromatic plant in the world.
If a recipe calls for 1 teaspoon, 1/2 of these seeds will do the job. Its balanced flavour makes it very combinable, and equally successful in sweet or savoury recipes. Get equipped with a mortar and pestle – chilli/fennel, pepper/fennel, and almond/fennel are all wonderful rubs. The first two will take pork and oily fish to another level, the third makes moreish cookies.
Fennel Seed tea: Scoop a teaspoon in freshly boiled water (95c) cover and allow the seeds to steep for 6-8 minutes. Strain and serve. You can also gently crush the seeds before infusing them.