Fennel seeds

Fennel seeds come from the fennel plant, Foeniculum vulgare. An encyclopedia entry says the seeds have a licorice- or anise-like taste, which it attributes mainly to trans-anethole, the main compound in the volatile oil, along with small amounts of other compounds. In India the licorice-flavored seeds are traditionally served after meals to cleanse the breath.

The seed is slightly sweeter and milder than aniseed, and can be used whole or ground.

Bakers use fennel seeds in Italian-style cookies and biscotti, in rye and other savory-sweet breads, and in spiced cakes, often alongside orange peel or cinnamon. Lightly toasting the seeds in a dry pan before adding them makes the aroma more pronounced. They are also candied or coated in sugar to eat as a small sweet.