A sweet, strong aniseed flavour which works particularly well with pork or seafood. Fennel seeds are often chewed at the end of a meal in India to freshen the breath and aid digestion. They are also used in many Indian vegetarian dishes, in French fish soups and stews, and the pork dishes and salami of Italy. They are also an important component of Chinese 'Five Spice' powder. When toasted the fennel seeds become sweet and nutty.