Michael Viljanen-the rising star in the restaurant world of Gregan’s Castle and now The Greenhouse fame. uses delicate pinches of dill pollen to infuse subtle flavours into dishes, both savoury and sweet. The pollen can also simply be sprinkled on an edible garnish, serving as a seasoning.
Dill Pollen
Dill Pollen (100%)
ENERGY (KCAL) 268 ENERGY (KJ) 1139 PROTEIN (g) 0.2 FAT (g) 0.2 SATURATED FAT (g) 0.0 MONO-UNSATURATED FAT (g) 0.0 POLY-UNSATURATED FAT(g) 0.0 AVAILABLE CARBOHYDRATE (g) 64.7 STARCH (g) 0.0 SUGAR (g) 56.7 DIETARY FIBRE (AOAC) (g) 13.5 SODIUM (Na) (g) 0.1 CHOLESTEROL (mg) 0 ADDED SUGAR 45.7 ADDED SALT 0 SALT (g) 0.1 0
- Hand dived Scallops with Dill Pollen beurre noisette
- Home Cured Dill Gravadlax
- Wild Dill Pollen Tuna Carpacio
- Fennel Venison Salami
- Poached Cornish Hake, chilli, crab and Dill
- Chocolate & fennel Tort
- Dill Choux pastry filled with salmon, crayfish & caper mousse
- Crayfish and Dill Pollen Risotto (Somerset Spelt Risotto)
- Skate wings with a gentle Dill sauce
- Dill & Yuzu Butter
- Dill or Fennel Thai Crab Cakes
- Dill Pollen & Caper Sauce
- Dill & Cucumber Salsa
- Wild Organic Dill Pollen is taking the culinary home & professional world by storm
- .Winner of 1** Gold Stars at the 2012 Great Taste Awards.
- Wild Organic Spice
- Sprinkle a small amount on the scallops right at the end just before you serve them.... it will taste incredible
- or simply added to pan fried fish fillets
The supplier from California is a small company established in 2001 with the first sales beginning in 2002. They producs Wild Fennel & Dill Pollen. The pollen is collected once per year in the month of July. It is collected with permission from private, city, county and state owned property located in Napa, Sonoma and Solano counties of northern California.
The pollen is hand collected by picking the umbrels (flowers) which are then placed in plastic 35 gallon buckets. Once gathered the umbrels are spread on to a canvas tarp to be sun dried. When they are sufficiently dried they are gathered for transport to the facility located in Goshen, California where they are screen filtered numerous times. After the screening process the result is pure fennel & dill pollen spice.
It is then placed in large plastic bags, sealed and placed into a new clean and thick walled plastic 35 gallon bucket with lid and taken to a cold storage facility where it is kept until used. As a result of the fennel pollen being a dry product and stored in a temperature and humidity controlled facility, the shelf life is virtually unlimited. However, each harvest year, to date, has been sold out in the same year. As for customer shelf life, it is recommend that customers store the fennel pollen in a cool dry place to achieve a two year shelf life.
Due to the nature of the screen filtering processes the pollen umbrels become completely inert with no known airborne allergenic threat. Once the pollens are put through any cooking or food preparation process the pollens become totally inert and pose no known risk of allergy. So you’re safe from the sneezes and puffy eyes!!
