The fennel in the kitchen
Aniseed, the fennel goes well with vegetables, stew, meat, fatty fish (salmon, mackerel, herring), seafood, canned, and bread and biscuit. Try it in a marinade of vegetables and seafood, in a roast lamb, in a polenta, with potatoes or braised vegetables or with game ...
In Italy, anise is reserved for confectionery and fennel for salty dishes.
Sri Lanka uses it in its curries, India in its mixture Panch Phora, the Chinese in their 5 perfumes.
Fennel is also found in rye and brine breads from Central Europe, as well as in Iran and the Maghreb.