Fennel pollen is the fine, golden pollen brushed from the flowering heads of the fennel plant (Foeniculum vulgare), prized for a concentrated, sweet anise-licorice flavor far more delicate than fennel seed. It is a specialty of Tuscany and Umbria in Italy, where hand-harvesting the pollen is labor-intensive, making it one of the pricier fennel products.
Fennel pollen is used as a finishing seasoning rather than a cooking spice: dusted over roasted pork, grilled seafood, or vegetables just before serving, or worked into sauces, marinades, and baked goods. It pairs well with pork, lamb, seafood, root vegetables, citrus, cheese, and cream. Store it airtight, away from light, and use it within a few months, as it loses potency quickly.