Fennel pollen is a popular ingredient in Tuscany, where it is nicknamed "the spice of angels". Just before female wild fennel plants bloom, the tiny seeds are harvested from their capitulum. Each plant yields only about a teaspoon, which explains this spice's steep price.
Culinary critic Peggy Knickerbocker once waxed poetic in Saveur magazine that "if angels sprinkled a spice from their wings, this would be it."
Think of it as the Saffron of Tuscany!