What culinary process intensifies the aromatic oils in fennel seeds?
Answer
Dry roasting
When preparing fennel seeds for savory applications, specific handling techniques are recommended to maximize their flavor contribution. The process known as dry roasting involves lightly toasting the seeds in a dry pan, meaning no added oil is used during this initial heating phase. This controlled application of dry heat causes the aromatic oils contained within the seed structure to become more volatile and concentrated. The result is a significant intensification of their aromatic qualities, causing the seeds to 'pop' with flavor when subsequently used in spice rubs for meats or mixed into baked goods like breads, providing a much deeper aromatic experience than using them raw.
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