Africa

Fennel Seed

Foeniculum vulgare.

Seed.

Part Used

Dried, whole or ground.

Form

Nafaa / bsbass (regional Arabic terms).

Widespread across North and East Africa, and also in Europe, South Asia and East Asia.

Sweet, anisic, warm.

Base spice in blends; used whole in breads and fish preparations.

North African fish tagines; spice bread; some sausage preparations.

Coriander, cumin, chile, citrus.

Toast whole seeds briefly to deepen the aroma before grinding or adding to oil.

Whole seed keeps 2–3 years sealed and dark.

Anise seed or a small pinch of ground star anise for the anisic note, though texture differs.

One of the most geographically universal seed spices on this list – appears independently in nearly every regional cuisine covered.

Regional curry-style and grill spice blends across North Africa.