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Natco Fennel Seeds
Description
fennel seeds are the dried seeds of the fennel plant, Foeniculum vulgare. Fennel is a plant indigenous to the Mediterranean with a long history of cultivation. Fennel seeds have a pronounced aniseed flavour, with a sweetness enhanced by dry-frying.
In many cultures fennel seeds are valued for their digestive properties and mouth-sweetening qualities, with fennel seeds a traditional component of paan, the Indian betel-leaf chew. Fennel seeds are also one of the spices in Bengal’s panchpuran.
Use fennel seeds to flavour slow-roast pork belly, oily fish such as sardines or mackerel, sauerkraut or in breads such as olive oil-rich focaccia. To enhance their flavour before cooking with them, dry-roast fennel seeds in a dry frying pan, stirring now and then, for a few minutes until fragrant.
Quick Comparison
| Settings | Natco Fennel Seeds remove | Sun Brand Madras Curry Paste remove | Al Chipino BBQ Tikka Masala Tortilla Chips remove | Parle Kreams Gold Elaichi Cookies remove | Punjabi Poppadoms remove | Natco Ground Garam Masala remove |
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| Price | 1.88€ | 6.88€ | 3.60€ | 1.25€ | 2.19€ | 2.25€ |
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| Content | fennel seeds are the dried seeds of the fennel plant, Foeniculum vulgare. Fennel is a plant indigenous to the Mediterranean with a long history of cultivation. Fennel seeds have a pronounced aniseed flavour, with a sweetness enhanced by dry-frying. In many cultures fennel seeds are valued for their digestive properties and mouth-sweetening qualities, with fennel seeds a traditional component of paan, the Indian betel-leaf chew. Fennel seeds are also one of the spices in Bengal’s panchpuran. Use fennel seeds to flavour slow-roast pork belly, oily fish such as sardines or mackerel, sauerkraut or in breads such as olive oil-rich focaccia. To enhance their flavour before cooking with them, dry-roast fennel seeds in a dry frying pan, stirring now and then, for a few minutes until fragrant. | Sun Brand madras curry paste is the authentic taste of southern India in a jar. Sun Brand madras curry paste is expertly blended from 16 spices to give huge depth of flavour with medium heat. For an easy weeknight curry, fry a spoonful of Sun Brand madras curry paste with a little coconut milk or butter until intensely fragrant. Then add chopped tomatoes or more coconut milk and cook until it thickens. Add cooked vegetables, meat or fish and serve with boiled rice. You can brush the paste directly onto meat, poultry or fish part way through cooking to lock in moisture and add a big hit of flavour. Or mix into natural yoghurt to make a marinade, or even in to mayonnaise to make a curry dip. Sun Brand is made by Merwanjee Poonjiajee & Sons, who have been making chutney and curry in Bombay (now called Mumbai) since 1876. These chutneys and curry powders were such high quality that they were among the first of their kind to be exported from India. Sun Brand products are still made using traditional recipes that have been handed down in the Merwanjee and Poonjiajee families for generations. Ingredients: coriander, turmeric, chilli, garlic, cumin, fennel, bay leaf, salt, fenugreek, mustard, pepper, dry mango, ginger, clove, cinnamon, gram (lentil powder), oil. | Crunchy and spicy, but yet also a chip that's for just about everyone! Al Chipino chips are made from 100% non-GMO corn, gluten free, cholesterol free, and MSG free, so you don't have to sacrifice taste when trying to stay healthy!
| If you've ever wanted a Golden Oreo with vanilla cream, you're about to have the time of your life! The mixture of crunchy, well-baked cookies being held together with sweet vanilla will make this vanilla cookie from Parle your new favorite cookie!
| Punjabi poppadoms are lentil wafers, made from ground urid dal, and flavoured, in traditional Punjabi style, with cracked black peppercorns, which give a distinctive fiery and aromatic note. Crisp-textured poppadoms are a hugely popular snack, often served as a pre-meal appetiser with drinks such as refreshing lager or gin and tonic. These tasty poppadoms simply require grilling in order to cook them, making them quick and easy to prepare and also a healthier option than the deep-fried poppadoms usually served in Indian restaurants. Preheat the grill, place a few poppadoms spaced well apart on a grill tray or baking sheet and place under the hot grill. As they heat up, the wafers quickly bubble and expand, crisping up. Watch them like a hawk so as to avoid burning, using tongs to turn them over and remove them once they’re cooked. Serve with chutneys, pickles and refreshing yogurt dips. Ingredients: Urid flour (86%), black pepper, salt, asafoetida, sodium bicarbonate, vegetable oil and spices. | Garam masala is the term given to a traditional north Indian mixture of spices, with garam masala meaning literally a blend of warm spices. There are many versions of garam masala, from state to state and from family to family, with family recipes closely-guarded secrets. Readymade garam masala offers the busy cook a quick and convenient version. Classic garam masala spices include cumin, coriander, cardamom, cinnamon, cloves and peppercorns, which are dry-fried to enhance their aroma then finely ground. Garam masala is traditionally added to dishes such as curries at the end of their cooking time, stirred in to add an extra hit of fragrant spices just before serving. Ingredients: Coriander, cloves, bay leaves, black pepper, cumin, chilli, stoneflower, cassia, fennel, black cardamon, clove leaves, triphala, star anise |
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