A relative of dill, caraway, and anise; Fennel seed is native to the Mediterranean. In ancient times Greeks ate fennel seed in dishes to obtain courage during times of war. The seeds of the Fennel plant are harvested in late summer when they have turned brown in color.

Fennel seeds are used in Indian cooking to flavor meats, and vegetables. Italian Salumarians also use fennel to accent salamis and dry cured meats. Use fennel seed in any application that you want a note of anise flavor.