Fennel pollen ◆

Pollen de fenouil

What it is

Pollen is taken by cutting the umbels as the flowers open, drying them head-down and shaking the dust loose — a day's work yields grams, which is why it is priced like saffron. Tuscan producers call it the spice of angels; it is the same plant as fennel seed, caught three weeks earlier in its cycle.

In the kitchen

It is a finishing spice — heat flattens it, so dust it on after the pan, over pork, roast potatoes or grilled fish. A pinch per portion: it is far more intense than ground fennel seed and carries none of the seed's bitterness.

Goes with

Pork Sea bass Olive oil Orange Potato Toulouse sausage

Same species

Fennel Fennel seed Wild fennel fronds

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