Ground fennel
Florence fennel: a swollen, layered bulb with a clean anise taste that softens and sweetens as it cooks.
What to do with it
Classics built on it
KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.No one here has made it yetKashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.No one here has made it yetKashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.No one here has made it yetKashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.No one here has made it yetKashmiriTabak maazLamb ribs simmered in milk with whole spice until tender, then fried in ghee until crisp and glossy.No one here has made it yet Kinds
- Florence fennel
- The bulb, raw or cooked.
- Wild fennel
- No bulb — grown for its fronds, seeds and pollen.
Knowing it
- Where to buy
- Heavy, white, unbruised bulbs, ideally with the feathery tops still on.
- Worth knowing
- Slice paper-thin and dress raw with lemon, olive oil and salt.