Single-Source
AAJI FENNEL
AAJI FENNEL
This unbelievably aromatic and sweet fennel, grown by Pravin—who cultivates your beloved Resham Patto Chili—features bright notes of anise and mint, with a hint of citrus zest. Its sweet, invigorating flavor, reminiscent of fresh-cut grass, adds depth and brightness to both savory and sweet dishes.
We met and sampled fennel from over 40 farmers, but none we fell in love with. Then, quite unexpectedly in a serendipitous moment while speaking with Pravin, we discovered that he also grows fennel! When we asked why he hadn’t mentioned it before, he simply replied, “You never asked!”
This fennel is carefully intercropped alongside the Resham Patto Chilli and shade-dried to preserve it's vibrant green color.
ORIGIN: Ramod, Gujarat | HARVEST: April 2024
FARMER COMPENSATION: 3x the market rate
• Market price (April 2024): $2.32
• Koshna compensation: $6.35
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We are committed to delivering safe, pure spices that exceed FDA standards. Each spice is lab-tested and certified free from harmful chemical fertilizers, pesticides, fungicides, coloring dyes, heavy metals, microbes.
"I opened the jar and, for the first time, experienced what fennel is supposed to be. It’s complex with layers of flavors." - Robert
OUR PARTNER FARMER, PRAVIN PADALIA, FROM RAMOD IN GUJARAT
When we first met Pravin, we were curious about his farming techniques. His response was simple: "I just let my crops grow after planting them." He believes in growing his crops naturally—without pesticides or chemical fertilizers—and embraces the natural order of things, even if it means accepting the occasional disease attack.
Pravin prefers not to interfere too much with nature, even if it means sacrificing potential income. Instead, he focuses on regenerative practices to improve soil fertility, which supports his “hands-off” farming approach. His commitment to sustainability and harmony with the land is what makes his spices truly special.
RECIPE INSPIRATION
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Roasted Root Vegetable
Roast cut carrots, parsnips, sweet potatoes, fennel seeds, olive oil, and fresh herbs (like thyme and rosemary).
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Risotto
Sauté onion and garlic, add rice and fennel seeds, gradually add broth, then mix in pumpkin puree and cheese at the end.
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Salmon
Mix crushed fennel seeds with olive oil, salt, pepper, and our Lakadong Turmeric. Coat the salmon and bake at 400°F for 12-15 mins.
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Soup
Sauté onion and garlic with fennel seeds, add tomatoes and broth, then simmer. Blend until smooth and garnish with fresh basil.
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We’d love to know how you use your spices! Follow and tag us on Instagram. @koshnaspices
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