Fennel pollen was actually introduced to American cooks by Italian immigrants who planted the flowering plant in California. Its sweet, earthy flavor is often paired with pork (such as porchetta), either on its own or mixed in with salt and pepper. Try adding it to roasted chicken just before cooking, or to grains, pastas, soups, salad dressings, pizza, granola, or roasted vegetables. It even works in baked goods or sprinkled on vanilla ice cream! Remember that a little goes a long way when using fennel pollen — this potent spice packs a punch!