Its flavor combines the licorice zing of fresh fennel seed and anise with citrus and honey notes, but here's where the real magic comes in: Fennel pollen acts not just as a flavoring agent but as a flavor booster, instantly beefing up a dish's umami that deep savoriness and intensity that chefs struggle mightily to develop.

WSJ: Fennel Pollen: Culinary Fairy Dust

Here, star anise, cardamom, dried chilies, fennel seed, cumin and Sichuan peppercorns provide sweetness, smoke, heat and striking complexity.

WSJ: Danny Bowien's Henan Chicken Stew | Slow Food Fast