Fennel seeds are striped and greenish and have a nice licorice flavour that’s stronger than fresh fennel fronds. The flavour is pleasantly bitter, but can be sweetened with dry roasting. Fennel seeds are used in lots of cuisines from Chinese (in five-spice powder) to Italian (with fish and roast pork) to Indian (in garam masala and some sweet dishes). It’s a natural fit with orange, and works well in a variety of desserts and baked items. People in India chew fennel seeds after meals to help with digestion and sweeten the breath.