Does anyone have any experience using fennel pollen? I’ve seen a few sources that claim that it has a more intense flavor than either fennel or anise. It’s fairly expensive but is it worth the cost? I’ve always used Sambuca along with my fennel and anise. Thanks

]]>https://waltonsdev.nodebb.com/topic/2489/fennel-pollenRSS for NodeThu, 17 Sep 2026 08:37:47 GMTMon, 13 Jul 2020 17:06:03 GMT60Chef it involved lots of food, grappa, and a card came called bourré (which is cajun for “take his money”)

]]>https://waltonsdev.nodebb.com/post/19513https://waltonsdev.nodebb.com/post/19513Mon, 13 Jul 2020 21:19:37 GMTDeparting Contestant Can’t wait to hear the story!

]]>https://waltonsdev.nodebb.com/post/19511https://waltonsdev.nodebb.com/post/19511Mon, 13 Jul 2020 21:14:51 GMTJonathon I’m going to order some and experiment with it. Will let you know the results.

]]>https://waltonsdev.nodebb.com/post/19510https://waltonsdev.nodebb.com/post/19510Mon, 13 Jul 2020 21:14:08 GMTChef Checked Excalibur and they don’t have any Fennel Pollen, which stinks cause I was intrigued and wanted to check it out.

]]>https://waltonsdev.nodebb.com/post/19505https://waltonsdev.nodebb.com/post/19505Mon, 13 Jul 2020 20:22:14 GMTChef grappa is how cajuns take my money and memory (great story there). Ouzo is something that I will drink after I have way too much to drink in the first place. as for licorice liqueur, give me Galliano, i drank gallons of it before I quite drinking orange juice. I keep fennel seeds in the shop to suck on to cut the bad breath of my cigar smoking…there you have it hell of a lot more than you need and none of it pertinent to anything

]]>https://waltonsdev.nodebb.com/post/19503https://waltonsdev.nodebb.com/post/19503Mon, 13 Jul 2020 20:11:22 GMTJonathon Departing Contestant I’ve used anise in my sausage for over 20 years. surprised to hear about the savory only. the Sambuca is an extract of anise and fennel, great liqueur by it self. I keep a bottle in my freezer for a shot when I am really stressed. Not as good as grappa, but will do in a pinch. Ouzo is something I use as well. This concept of fennel pollen is interesting, if it truly does impart more flavor. Very interested in any input.

]]>https://waltonsdev.nodebb.com/post/19502https://waltonsdev.nodebb.com/post/19502Mon, 13 Jul 2020 20:02:41 GMTJonathon I do not know if we talked. I had a customer changing a formula to include powdered fennel and ground fennel to intensify and balance out the flavor of his Italian. At that time we discussed Anise but we were told that is better for sweet products and to stick to fennel for savory/pungent

]]>https://waltonsdev.nodebb.com/post/19500https://waltonsdev.nodebb.com/post/19500Mon, 13 Jul 2020 19:32:16 GMTDeparting Contestant Am I crazy or did you talk about this at some point?

]]>https://waltonsdev.nodebb.com/post/19497https://waltonsdev.nodebb.com/post/19497Mon, 13 Jul 2020 18:52:06 GMT