Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Sweet | Fennel bulb has a subtly sweet flavor with hints of licorice. |
Sour | Fennel bulb does not have a noticeable sour flavor. | |
Bitter | Fennel bulb has a slight bitterness that becomes more pronounced when cooked. | |
Texture | Firmness | Fennel bulb has a firm texture that softens slightly when cooked. |
Moisture | Fennel bulb has a high moisture content, giving it a juicy texture. | |
Nutritional Value | Fiber | Fennel bulb is a good source of dietary fiber, which aids in digestion. |
Phytochemicals | Fennel bulb contains phytochemicals that have potential health benefits, such as antioxidants. | |
Color | Natural Pigments | Fennel bulb has a white bulb and green fronds, with no natural pigments present. |
Aroma | Volatile Compounds | Fennel bulb has a fragrant aroma due to volatile compounds such as anethole. |
Chemical Composition | Acidity/Alkalinity (pH) | Fennel bulb is slightly alkaline in nature. |
Cooking Behavior | Heat Conductivity | Fennel bulb cooks relatively quickly due to its high water content and low heat conductivity. |
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