Equivalent of cracked fennel seed to ground fennel seed
I have a recipe that calls for a 1/2 cup of cracked fennel seed. If I wanted to use a light ground fennel seed what would be the equivalent? Thanks!
Best Answer
I used a spice grinder to actually measure how much ground fennel I would get from 1TBS cracked. I got just over 2tsp ground. Therefore, 1/2 cup of cracked fennel is in a sense equivalent to about 6TBS ground. However, don't do it that way! Cracked fennel gives a little burst of flavor as you crunch the seed. Powdered fennel will strongly permeate the whole dish, and that much ground fennel will seriously overpower all other flavors. If the fennel is really necessary to the dish, and you can only get ground fennel, start with a single tablespoon, and then add more to taste. My guess would be that 2TBS will be plenty, but seriously, I wouldn't even try the substitution.
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What can substitute ground fennel?
Substitutes for Fennel:- Anise.
- Cumin.
- Licorice root.
- Caraway seeds.
- Celery.
- Parsley.
- Onion.
- Artichoke.
Can you substitute fennel seed for ground fennel?
ground fennel substitutes The fennel itself is not dried up and ground to produce a spice. For this purpose, the fennel seeds are used. If you need a ground spice to substitute ground fennel seeds, these are the best. As a matter of fact, many ground spices can substitute one another.Is fennel seed and ground fennel the same?
The main difference between ground fennel and fennel seeds is that the process of grinding the seeds brings out more of the seed's natural flavor. Therefore, a pinch of ground fennel will pack more flavor than the same quantity of whole fennel seeds.Can I use fennel powder instead of seeds?
How to substitute fennel and fennel seeds? Well, dry and ground fennel, just like its seeds, can add the flavor you're looking for. Grinding the seeds packs more flavor, so make sure to adjust the quantity as you cook; always use less ground fennel to keep the same flavor.🔵 All About Fennel Seeds
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Answer 2
I like the answer but my husband mustn't have seeds due a digestive problem so I have to grind every type of spice. Most recipes requiring seeds are much better if the seed is used rather than ground. But for some of us this isn't an option. I would go with a small amount, adding it gradually for your own taste. Ground tends to have a slightly different and stronger taste anyway. As your recipe is for a large amount of fennel I would start with about 1-2 tbsp. I am trying to convert 1 TEASPOON of fennel seed at present :) For future reference, if you buy in the seeds you can always grind them down. Seeds keep fresh longer anyway. So keep seeds rather than ground in your larder
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