A very pleasant surprise. Sampled raw, the heat was slightly less than regular pepper or malagueta, but had lush undertones and tingled the tongue. I've used in in a tagine of beef, pears and orange, where it blended right in and on a sirloin cooked on a gas grill, where the high heat took away some, but not all of the pepperiness.
It might help to post a recipe or two for this spice.
BTW, the fennel was fine, as always. Goes well on a spice beef jerky, with xanthum gum as an adhesive.