Fresh green seeds every time I've ordered, hard to find fresh in grocery stores at such a great price. A bit milder than Anise seed, so a great substitute. This is my secret ingredient in my lasagna that everyone wants to know. Crush with a pestle and mortar and use in marinades, sauces over meat and fish, salad dressings, whole on crackers or on top of breads, soups, and great for homemade sausage. There are also many Medicinal uses of fennel seeds, look it up, you'll be surprised.
Many cooks are not familiar with the use of fennel seeds in cooking. They're used in Italian, French, Spanish and Greek cuisine and the spice mixtures of India. It goes well with fish or seafood, pork, sausage and even cabbage and asparagus. I buy fennel seeds and grind them as needed in a coffee grinder. They can also be used in country breads.
I ordered myself Fennel seed & also ordered my daughter some. We got in a very timely fashion. She lives in another state. The lady I talked to was very nice & a great help. I am always satified with My Spice Sage.
I made two batches of Italian hot sausages, first one too much salt, too much garlic and not enough fennel, on the second batch I cut the salt garlic and fennel in half and added 1tbsp of anise. It turned out OK but still needs fine tuning. Nick R.
Really no review is necessary. When you order from My Spice Sage you can sit back and relax. You'll receive your product efficiently, well wrapped, fresh and knowing you saved money purchasing here versus other sellers; satisfied you saved some money.
I passed your site to another friend. She was so excited and ended up ordering over $100 worth of product and raves about this site all of the time, and has told her friends.
You have a choice. You can make it My Spice Sage or someone else' s.
There hasn't order from this company that I didn't like. Anytime that I need a spice I don't have or am curious about, this company has it! I no sooner order than my order shows up at my door. That's the way to run a business - QUALITY.
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.