Badia Fennel Seed, 1.5 oz
Badia Fennel Seed is the licorice-sweet, slightly grassy seed of the fennel plant — a defining note in Italian sausage, the cooling finish at the end of an Indian meal, and the perfume in Mediterranean fish stews. The 1.5 oz jar runs $1.61 per ounce.
Common Uses
Crush into ground pork for Italian sausage, meatballs, and ragù alla Bolognese. Toast and crack over focaccia or roasted pork loin. Steep whole seeds in hot water for a fragrant after-dinner tea, or chew with sugar crystals as mukhwas after a meal. Add to French bouillabaisse and Provençal fish broth, or toast into Indian panch phoron alongside cumin, mustard, nigella, and fenugreek.
Cuisine Context
Three traditions claim it. Italians use it in salumi and porchetta. South Indian cooks (where it's called saunf) work it into Chettinad curries and traditional after-meal spice blends. Provençal kitchens lean on it for seafood.
Pro Tip
Toast whole seeds in a dry pan until fragrant, then crack with the side of a knife before adding to ground meat. Whole seeds disappear; cracked ones release oil into every bite.
Ships from Doral, FL.
Original: $2.41
-65%$2.41
$0.84Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Badia Fennel Seed is the licorice-sweet, slightly grassy seed of the fennel plant — a defining note in Italian sausage, the cooling finish at the end of an Indian meal, and the perfume in Mediterranean fish stews. The 1.5 oz jar runs $1.61 per ounce.
Common Uses
Crush into ground pork for Italian sausage, meatballs, and ragù alla Bolognese. Toast and crack over focaccia or roasted pork loin. Steep whole seeds in hot water for a fragrant after-dinner tea, or chew with sugar crystals as mukhwas after a meal. Add to French bouillabaisse and Provençal fish broth, or toast into Indian panch phoron alongside cumin, mustard, nigella, and fenugreek.
Cuisine Context
Three traditions claim it. Italians use it in salumi and porchetta. South Indian cooks (where it's called saunf) work it into Chettinad curries and traditional after-meal spice blends. Provençal kitchens lean on it for seafood.
Pro Tip
Toast whole seeds in a dry pan until fragrant, then crack with the side of a knife before adding to ground meat. Whole seeds disappear; cracked ones release oil into every bite.
Ships from Doral, FL.
