Fennel Pollen is a key ingredient in award winning Purple Haze artisan cheese from Cypress Grove Chevre. Visit them at www.cypressgrovechevre.com

If angels sprinkled a spice from their wings, this would be it.

"Heady and honeylike with an herbaceous aroma so intoxicating that I bought several bags of the stuff. Back home in San Francisco, I sprinkled a pinch of it on fish before grilling. I scattered a bit over roasted vegetables; and, then tried it on pork roast. The effect in every case was positive and positively transformative."

— Peggy Knickerbocker, Saveur Magazine, May/June 2000
Fennel Pollen Roasted Chicken Recipe

Reviewed in the September 2000 issue of Food & Wine magazine.

The "it" ingredient of the moment...

"... wonderfully fragrant and versatile."

A favorite recipe of author Nancy Harmon Jenkins is available from our preview collection:

Roast Pork with Fennel Pollen

"My friend, Joe Simone, a chef from Boston, is also in love with fennel pollen. He makes a dry rub to smooth over pork chops or loins, on chicken and fish. He scatters it on rabbit before searing it for a braised stew. It could even be great sprinkled on slices of raw fish drizzled with olive oil. No matter what you use it on, the mysterious taste – neither like fennel seed nor anise, and a bit like curry – fennel pollen will add another flavor dimension."

— Peggy Knickerbocker, San Francisco Chronicle, August 25, 1999