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Fennel Pollen

My copy of Tuffy Stone's newly released cookbook "Cool Smoke - The Art of Great BBQ" arrived yesterday and flipping thru it one of the things that caught my eye was his Fennel Pollen rub.

I've read about fennel pollen a few times over the years but never bothered to buy any and give it a try. Everything I've read about it says that a little goes a long way. His recipe calls for 8 teaspoons which on one hand is only about 10% by volume of the recipe, on the other hand that still sounds like a lot to me.

I've ordered a 1 ounce tin ($15) and am curious to see how many teaspoons that equals and if I'll have much pollen left after making a batch of this.

I'll trust Tuffy's judgement and make the first batch as listed (tho I might knock back the salt a bit) but was wondering if anyone that has used fennel pollen before thought 8 teaspoons seems like too much/too little/just right.


Camped out in the (757/804)


  • 20stone20stone Posts: 1,745
    I have used toasted whole fennel seeds (and then ground) as a sub, based on internet wisdom, and really, really like the aroma.  I’d love to hear how the pollen works out. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • SpaightlabsSpaightlabs Posts: 2,156
    A friend that is a charcuterie genius gave me some toscano salami made with fennel pollen - it was extraordinary.  Will be eager to hear how your rub turns out.
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