The spice that angels sprinkle on their wings
Certified organic, wild, pure fennel pollen
If gods and angels cooked, they'd surely use fennel pollen, the sought-after "secret ingredient" in the culinary world. While pure pollen is sold almost exclusively to chefs, home cooks can have access to fine fennel blends thanks to Pollen Ranch of Northern California, the largest producer of certified organic, wild, pure fennel pollen.
Pollen Ranch founder David Rebb Firman was the first to collect wild fennel in the United States, inspired by food writer (and contributing editor to Saveur) Peggy Knickerbocker's description of fennel as "the spice that angels sprinkle on their wings," in an article published in the San Francisco Chronicle in 1999. Firman eventually gained international attention for the specific taste of his specially acquired pollen, extracted from flowers that he handpicked in peak bloom (when they are sweetest).
Bernard R. Guillas, award-winning executive chef at The Marine Room in La Jolla, California, created Pollen Ranch's signature seasoning blends for beef, poultry, vegetables, seafood and desserts. Chef Guillas combined fennel pollen with ingredients like fleur de sel and sour plum powder for a sophisticated taste.
Fennel, Foeniculum vulgare, is a very aromatic blend. Belonging to the Apiaceae family, it is closely related to parsley, carrots, dill and coriander. Fennel pollen, which tastes a bit like curry and faint anise but distinctly different from both regular anise and fennel seeds, works well with any food and is known to have many health benefits and medicinal uses
Chef Guillas' original spice blends, with intriguing names like Pollen-Asian, Hog Heaven and Zen-Sational, are available at the official Pollen Ranch website or by calling 800-821-5989.
by Sylvie Greil
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