Fennel powder is a spice made by grinding fresh fennel seeds, known for its sweet and aromatic essence. It’s an essential ingredient in Indian cuisine, adding a unique flavor to various dishes like biryanis, curries, and pickles.
Follow my recipe and make fennel powder at home.
KEY TAKEAWAYS
- Fennel powder is an essential ingredient in Indian cuisine.
- This powder can be used in curries, biryanis, meat marinades, and even in masala chai, lassi, and pickles.
- Store the powder in an airtight container in a cool dark place, preferably inside your kitchen cabinet.
- Fennel powder typically tastes subtly sweet, warm and earthy.
How to Make Fennel Powder? (Step by Step Guide with Images)
Step 1: Heat a frying pan on your gas stove on a low flame and put 1 cup of fresh fennel seeds in it when it is hot enough.
(Pro tip: Use seeds that do not contain dust, stones, or other debris as that will affect its taste. Also, do not use grey fennel seeds. These seeds are usually matured and may have lost their natural flavor).
Step 2: Stir the seeds continuously for about 2 to 3 minutes.
(Pro tip: Do not over-roast the seeds as it will turn the color of the powder darker and will also affect its taste adversely).
Step 3: When the seeds are nicely roasted and you can notice a slight change in their color, turn the flame off and transfer the seeds to a bowl. Set it aside to cool off completely. When the roasted fennel seeds are cool enough, transfer them to a clean and dry grinder.
(Pro tip: Make sure you transfer the seeds immediately to a bowl from the frying pan to prevent overcooking. Also, make sure that you do not grind the fennel seeds when they are hot. This will prevent clumping).
Step 5: Transfer the powder to a bowl and your fennel seeds powder is ready to be used.
Recipe Card
Fennel Powder
Ingredients
- 1 cup Fresh fennel seeds
Instructions
- Heat a frying pan on your gas stove on a low flame and put 1 cup of fresh fennel seeds in it when it is hot enough.(Pro tip: Use seeds that do not contain dust, stones, or other debris as that will affect its taste. Also, do not use grey fennel seeds. These seeds are usually matured and may have lost their natural flavor).
- Stir the seeds continuously for about 2 to 3 minutes.(Pro tip: Do not over-roast the seeds as it will turn the color of the powder darker and will also affect its taste adversely).
- When the seeds are nicely roasted and you can notice a slight change in their color, turn the flame off and transfer the seeds to a bowl. Set it aside to cool off completely. When the roasted fennel seeds are cool enough, transfer them to a clean and dry grinder.(Pro tip: Make sure you transfer the seeds immediately to a bowl from the frying pan to prevent overcooking. Also, make sure that you do not grind the fennel seeds when they are hot. This will prevent clumping).
- Transfer the powder to a bowl and your fennel seeds powder is ready to be used.
Notes
- Always use fresh fennel seeds of top-quality to make this masala powder at home. The color should be vibrant and not grey because it will lack the natural flavor. I also make sure they are free from any debris, stones, or dust.
- Make sure you roast the seeds slightly and do not burn them because it will impact the final taste and flavor of the powder. Ensure the flame of your gas stove is low and stir continuously all through the roasting process.
- Keep an eye on the seeds as they start to change color after 2 to 3 minutes. This indicates the seeds are roasted just right. Remove them immediately from the hot frying pan. This will help preserve the natural flavor of the eventual powder.
- Make sure you cool the seeds completely before grinding. I usually transfer them to a plate and spread the seeds to stop the cooking process and help them cool faster. Grinding seeds that are completely cool will prevent clumping and help achieve a fine and consistent powder.
- If you are making a larger quantity of fennel powder, I would suggest you to roast and grind the seeds in batches. This will ensure even roasting and achieving a uniform texture and consistency throughout the powder.
