These seeds are typically used in a powdered form in rempahs.
They have a delicate liquorice, lemony aroma.
Although very similar in appearance to cumin seeds,
fennel seeds are slightly larger and lighter brown in colour.
Often sold whole or powdered in small bottles at the supermarket,
or in small packets by the spice seller at the wet market.
To prepare your own powder, dry-roast the seeds then pound them until very fine.
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