What is the pollen of fennel?
Peny pollen is in its most basic sense pollen collected from flowers on the plant of fennel. It is valued as a herb and is commonly used in Italian cooking. The fennel plant is originally from the Tuscan region of Central Italy. It also grows wild throughout California and the West coast of the United States. Pollen is popular in many meals and only a pinch can revive the taste of everything from soups to roasted meat.
pollen is an integral part of the reproductive processes of most plants. It is formed in the plant stick as a powder chalk. At the biological level powder protects the male game game of the plant. The plant is considered to be "pollinated" - ie ready for reproduction - when these gametes reach the female receptors plants known as pistils. This can happen with the help of bees, birds and even the wind.
most pollen does not taste as much; Pynel pollen is a remarkable exception. The tsamotic fennel plant is valued for the flavor of his leaves and seeds. This flavor is transmitted to pollen with butter, sweet richting.
Pynel pollen is often sold as a spice in special culinary stores around the world. In Italian cuisine, however, is the most prolific. Italian chefs have long been using pollen of fennel in pasta, pesto and as spices for white meat dishes such as rabbit and poultry. Phenyl pollen pastry is also common throughout the Mediterranean.
As the spice goes, the pollen of fennel is one of the most expensive. Most recipes only need a pinch or two powder to add the desired taste, but this pinch can dramatically increase the total cost of the bowl. Chefs who do not want to spring for the pollen of fennel can replace the seed of fennel, which has a similar, albeit less rich, taste. Planting the bulb and self -vesting spice is also an option, although it is time consuming.
One of the reasons why the pollen of fennel carries a price mark is how difficult it is to reap. Flowers of plants are relatively small and eachIt provides only the smallest piece of pollen. Hundreds of flowers must be harvested to fill small spices. Most of the time it must be done manually and be careful to shake the pollen from each floral bud individually. The finished product must also be sorted and disinfected to remove insects and other remnants.