I received a gift bag of goods from Zingerman's recently, full of wonderful stuff -- cacao nibs, grains of paradise, fleur de sel and ... fennel pollen. I finally had an opportunity to use the fennel pollen tonight. When roasting a chicken, I generally rub the exterior well with OO, S&P and herbes de Provence. Tonight, I substituted fennel pollen for the herbs. Oh, baby. The chicken always makes the house smell great, but the FP added a whole nother dimension of spicy/floral smells. And the finished chicken was magically delicious, with hints of anise and an herbal/floral top note. I used the drippings from the chicken to sauté some blanched chunked little red potatoes. Would love to hear other adventures in cooking with fennel pollen.