Afghanistan Fennel Ground (Raziana)

Heray Spice
Jar of Heray Spice Fennel Ground on a white background
Afghanistan Fennel Ground (Raziana)
Jar of Heray Spice Fennel Ground on a white background
Afghanistan Fennel Ground (Raziana)

Afghanistan Fennel Ground (Raziana)

Heray Spice
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Premium ground fennel from Afghanistan, prized for its bold aroma and versatility, adds authentic Mediterranean and Italian-inspired flavor to meats, seafood, vegetables, rice, pasta, and risotto. Just small pinch can add intense flavor and complexity to any dish.

Product Size: 2 oz.

Serving Size: 1 tsp. (2 g.)

Allergens: None

Shelf Life: 30 months

100% Fennel Seeds Ground (Foeniculum vulgare)
Sprinkle onto chicken, red meat, fish, vegetables, rice, pasta, or risotto, or use as a flavorful dry rub before cooking.
Sweet and aromatic with bold licorice notes, balanced by subtle hints of honey and bright citrus.
Heray Spice Mohammad Salehi

Having grown up in a farming family in western Afghanistan, Mohammad Salehi’s choice to sell Afghani saffron and other spices was a natural one. However, his journey to get to this point may surprise you.

After graduating high school in Afghanistan, he embarked on a career as a cultural advisor for the United Nations in 2009. In 2013, he decided to immigrate to Chicago where he founded Heray Spice. Among many other accomplishments, he was granted the honor of being a member of the inaugural Eater New Guard class—an award given to culinary workers who make positive contributions to their communities.
Heray Spice Mohammad Salehi

Having grown up in a farming family in western Afghanistan, Mohammad Salehi’s choice to sell Afghani saffron and other spices was a natural one. However, his journey to get to this point may surprise you.

After graduating high school in Afghanistan, he embarked on a career as a cultural advisor for the United Nations in 2009. In 2013, he decided to immigrate to Chicago where he founded Heray Spice. Among many other accomplishments, he was granted the honor of being a member of the inaugural Eater New Guard class—an award given to culinary workers who make positive contributions to their communities.