Fennel when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a
European Flavour Association general public. EFFA welcomed the European Commission (EC) Regulation on Flavourings and has published a Guidance Document on the EC Regulation on Flavourings that is available at its public website: http://effa.eu/library/guidance-documents The association was founded in 1961. It was originally called the "Bureau de Liaison des Syndicats Européens des Produits Aromatiques". Thirty years later, this name was officially changed to the European Flavour and Fragrance Association (EFFA). EFFA is based in Brussels, Belgium. In 2009, changes in how the flavour and fragrance industries were regulated led to EFFA to divide into two organisations. After that date, EFFA focused solely on