In botany, an umbel is that parasol-shaped inflorescence where all the small flowers spring from a single point. Fennel bears large ones in a bright yellow, and that is where its seeds come from: strictly speaking, dry, elongated, ridged fruits that hold all the aniseed fragrance of the plant. Fennel also belongs to the Apiaceae family, once known as the Umbelliferae.

Ombelle offers these whole sweet fennel seeds, grown organically and originating from Egypt. No other ingredient is associated with them. Between the fingers, they release a warm, slightly sweet aroma; a quick pass in the mortar just before infusing intensifies it further.

The liquor is straw yellow and clear. The aniseed taste is round rather than sharp, carried by a natural sweetness that makes sugar unnecessary. The finish is long and warm, and the scent of the seed lingers for several minutes after the last sip.

Naturally caffeine-free, it is a very classic after-meal infusion, and a spice that also serves in the kitchen: in bread dough, over roasted vegetables, with grilled fish or in a pork marinade.

For a one-litre teapot, use 13 to 18 g of seeds and pour over water brought to 100 °C. Whole seeds need time: 10 to 15 minutes of infusion, covered. Our two shops weigh them to order; then keep them in a tightly closed jar, away from heat.