Add a warm, sweet, licorice-like note to your pantry with whole fennel seeds.

Known botanically as Foeniculum vulgare, fennel “seeds” are technically the plant’s dried fruits. Their whole form helps preserve their distinctive aroma until you are ready to crush, grind, or steep them.

Use fennel seeds to add character to:

• Herbal tea blends

• Breads and baked goods

• Curries and sauces

• Roasted vegetables

• Savory recipes

• Homemade spice blends

Lightly crush the seeds before use to release more of their aromatic flavor. Their balanced sweetness works well in both savory and sweet preparations.

Key features

• Whole aromatic fennel seeds

• Sweet, anise-like or licorice-like flavor

• Suitable for culinary recipes and tea blends

• Use whole, crushed, toasted, or ground

• Botanical name: Foeniculum vulgare Mill.

• Plant part: Dried fruit, commonly called seed

  What fennel contributes

  Flavor and aroma: A sweet, warm, licorice-like note.

  Culinary role: Adds depth to tea blends, baked goods, sauces, vegetables, curries, and seasoning mixes.

  Whole-seed advantage: Keeps the aromatic fruit intact until it is crushed or ground for use.

  Preparation and directions

  Lightly crush or grind immediately before use to release the aroma.

  Use according to your recipe or verified package directions.

  Tea preparation: [INSERT VERIFIED AMOUNT, WATER VOLUME, AND STEEPING TIME]

  Safety and caution

  Offered as a culinary ingredient, not as a medicine.

  Do not use if you have a known allergy to fennel, aniseed, caraway, celery, coriander, dill, mugwort pollen, or anethole.

  If pregnant or breastfeeding, consult a qualified healthcare professional before using fennel as tea or in concentrated or frequent amounts.

  Do not prepare fennel tea for infants. Ask a pediatric healthcare professional before serving fennel tea to children.

  Stop use and seek guidance if an allergic reaction occurs. Store tightly sealed in a cool, dry place away from direct sunlight.