These pale green grooved seeds are a powerhouse of flavour and goodness, being rich in manganese, calcium, iron, magnesium and protein. Although they re traditionally used in Indian, South Asian, Afghani, Iranian and Middle Eastern cooking, they also form a mainstay of Chinese five-spice powders and Vietnamese spice mixes. In India, fennel is extremely popular in Gujarati and Kashmiri cuisines, and is a part of the Bengali/Assamese/Oriya spice mixture known as panch phoron known for adding an instant depth of flavour to simple steamed vegetable dishes. Use JK Masale s fennel seeds to steer your Asian repertoire in a new direction, or use it to make homemade Italian sausage fennel is a key ingredient! Add it to cookies and desserts as a complement to the flavours of pistachio and vanilla, or create a digestive tisane with it the possibilities are endless.