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A family owned and operated company, Pollen Ranch is a division of Pollen Collection & Sales, Inc. and has been serving the agriculture industry since 1986.  Pollen Ranch has been distributing hand collected fennel pollen since 1999. and today, they are the world's largest collector of pollens.  You can place orders directly through their website, or by calling the "800" number above Monday through Friday, 8:00 am through 5:00 pm Pacific Standard Time. The Blends are also available on Chef Guillas' website.

Chef Bernard Guillas of the Marine Room of La Jolla, California is the creator of the fennel pollen spice blends described below.

Both website have lots of recipe ideas for the fennel and dill pollen as well as for the blends.

Fennel Pollen

The tiny yellow flowers and dark green/bronze leaves is where the essence of fennel pollen is found - hand collected, screened for the pollen and dried. Sold in 1/2 ounce tins it can be used on most any foods as shown in photos below.

Organic whole chicken (3 1/2 lbs), stuffed with fresh rosemary, thyme and a quartered fresh lemon. Coat entire chicken with extra virgin olive oil, salt, pepper, and sprinkle with Fennel Pollen.  Roast @ 350F for approximately 1 hour, 20 minutes.

Pollen Asian Blend contains fennel pollen, toasted sesame seeds, sour plum powder, lemon grass powder, togarashi pepper mix, fleur de sel, ground star anise, cilantro leaves.

In the photo below/left, I scored the skin of two duck breasts (this helps the duck fat to render more effectively) and I sprinkled the duck with the Pollen Asian Blend and a little more Fennel Pollen. Then I added a good splash of soy sauce, mirin and sesame oil. Cover, and refrigerate for several hours.  In a 12-inch fry pan, cook duck breasts skin side down for 5 to 7 minutes - until skin is nicely browned.  Turn duck breasts over and place the pan in a 400F oven and roast for 8 to 10 minutes. Duck breast can be medium rare to medium just as with beef. Roast for 5 minutes longer if you prefer well done. 


I served the duck breast in slices on a bed of whole grain rice along with haricots verts (French green beans) and seasoned with Zen Sational.




Are You Game? The label asks you ... this is another of Chef Bernard's spice blends which contains Fennel pollen, hazelnut powder, dried thyme leaves, coarsely cracked five peppercorn blend, date sugar, fleur de sel and mustard seeds.  Recommended for beef and lamb. I used it on a rack of lamb - first coated in olive oil and then sprinkled with this blend. Browned the rack fat side down in a large fry pan; then finished in a 400F oven and roasted for approximately 10 minutes.  We like lamb cooked medium rare.  But alas, I forgot to take a photo so you'll have to take my word for this description!

Hog Heaven is where you'll be with Chef Bernard's Spice for poultry & pork which contains Fennel Pollen, crushed toasted pecans, dried chervil flakes, fleur de sel, ground cumin, ground annatto and lemon peel.  I used this blend on pork chops stuffed with Spanish yellow rice with parsley.  Browned on one side in olive oil (again in a 12-inch fry pan) and yes, finished this time in a 350F oven and roasted for approximately 20 - 25 minutes. 


M'Ocean blend contains fennel pollen, crushed almonds, dried parsley flakes, dried ground orange peel, fleur de sel, ground black pepper, cayenne pepper. I used this blend with some additional fennel pollen on salmon and cod fillets, simply pan fried in vegetable oil - served with vegetables (see below) and fresh lemon to squeeze on the cooked fish.


Zen-Sational blend for vegetable dishes contains fennel pollen, sumac, toasted sesame seeds, orange peel, dry flaked ginger, fleur de sel, ground yellow curry, dry savory leaves and cayenne pepper.  This blend is perfect for seasoning any vegetable - see two of my favorite veggies - broccoli pan fried in olive oil and Brussels Sprouts roasted with the seasoning and olive oil in a 350F oven for 15 - 20 minutes.

Little Devil - For Creole and Cajun lovers who like an extra punch of heat to their food
Salt-Free Heaven - For those on salt-free, sugar-free diets yet with lots of flavor.
Divine Desserts contains Fennel pollen, dried ground orange peel, lemon grass powder, cayenne pepper, sour plum powder, stir anise, cinnamon, nutmeg, cardamom, ginger, vanilla powder, ground clove and coriander. I have yet to use this blend so "watch this space" for my comments and photos.
Dill Pollen is dill in its purest form.  Use on salmon and  vegetables or use in place of dill powder or dill seed.  I'm still working on how I will be using Dill Pollen so "watch this space" for my comments and photos.




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