You won't always save money making your own spice blends (usually it will be a wash), but you'll taste the difference, and you'll have the satisfaction and peace of mind that comes from knowing exactly what went into your spice blend. In our house we love a simple tomato tart sprinkled with fennel seeds whilst it’s still warm. Absolutely, if you haven’t tried it yet, I encourage you to include it to your spice rack. American recipes tend to use the trinity of ginger, cinnamon and cloves. There are certain spices I really feel are worth the effort to grind fresh—aniseeds and fennel seeds are non-negotiable, but that’s my personal preference. I guess that’s why I crave Italian sausage when I feel.. bloated. That's as much to do with gravity as anything else. Fortunately, slight variations in quantities aren't going to spoil anything. Yes, I’ve had fennel tea and those little sugar-coated seeds in an Indian restaurant. An herbal tea mixed with fennel, anise, and caraway can improve the conditions listed above too, because of the interaction of essential oils. Yet this is my take on Chinese 5 spice, a basic spice blend which is rather versatile and can be used in so many ways in your food. There are about a thousand ways you can make curry powder, using a thousand different ingredients. I also think that it’s wonderful to have a choice of different spices and herbs. This means that if we travelled back in time, we would find the Mesopotamians using it for culinary and medicinal reasons already. #bestfriendsforever. I’m really hopeful that the fennel could help even a little bit. Use three tablespoons of this taco seasoning per pound of ground beef. Get the latest news and updates emailed straight to your inbox. I agree with you, and I have to say that your tart sounds great. Once you can smell the spices you can take them from the heat. And unless the blend calls specifically for whole spices, assume they need to be ground. * Percent Daily Values are based on a 2000 calorie diet. Despite the innate difference between using the bulbs, fronds, and seeds, all parts of the fennel plant share a similar flavor. This applies to many situations I guess. Toasting the seeds beforehand would be great to release more of their flavor. Add aniseeds and cardamom to a mortar and crush until a fine powder. Thus when you see cumin powder on the list of ingredients, you need to start with whole cumin seed and grind it yourself. By submitting your email you are agreeing to Fairfax Media's Many Indian groceries sell the candied fennel seeds, and they do work very well to calm some of the rebellious stomach issues that spicy food can cause. It will keep indefinitely in your pantry. Cardamom, allspice, aniseed (I use fennel seeds more often) and mace (the outside web-like covering of nutmeg seeds) are usually always included, too, with many recipes also including star anise, nutmeg and coriander. Plus, when used medicinally as a tincture or tea, it can help to relax the throat or stomach. If you really don’t get Sichuan pepper, then leave it out but only if you must. Same with things like coriander, fennel and black pepper (technically a dried flower bud, not a seed). Besides, you won’t need that much of five spice powder in your cooking so the quantity might just be enough for a couple of uses and then, of course, you can always make more in the future. Making your own seasoning mixes ensures consistency in all your recipes, and most of the time homemade blends will last longer than store-bought varieties. Other ingredients include garlic powder and onion powder, which are garlic and onion respectively, that are dried and then ground into powder. What do you think? They’re not so popular in the U.S., except for stores that specialize in carrying German products, which oddly enough a store about 30 minutes from houses does. You'll simply add them to the mix just as they are. Are the anti-cough benefits really that potent?