Fennel has the flavor of aniseed. Therefore aniseed, tarragon, Pernod or Pastis will all substitute.
Dill has a very unique taste, however if you're really stuck try parsley and fennel seeds.
Somewhere between 1/8 to 1/4 of a teaspoon, depending on how strong the fennel seeds are.
Anise or licorice have similar flavors to fennel, as they all have a distinct sweet and aromatic taste with a hint of earthiness. You can use anise or licorice as substitutes for fennel in recipes if needed.
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Fennel seeds do come from the fennel plant. The bulbs, foliage, and seeds of the fennel plant can be eaten.
Celery can be used as an alternative to fennel root if the dish will be cooked. If the dish is to be eaten raw, celery can be used, but a licorice-flavored herb or seed (fennel seed, anise, or tarragon) could be added to enhance the flavor.
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To crush fennel seeds effectively, use a mortar and pestle or a spice grinder to grind them into a fine powder. This will release the flavor and aroma of the seeds for use in cooking or baking.
Fennel
C30H40O3 is the chemical formula of fennel.
Common names for fennel include sweet fennel, Florence fennel, and finocchio.
fennel oil