11.   Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.

12.   Add the onions, fennel or celery, garlic, fennel seed, pepper, bay leaves, remaining teaspoon of salt, basil and thyme.

13.   Add bay leaves, peppercorns, coriander, red pepper, fennel seeds, star anise and thyme.

14.   Add the fennel seeds, tomatoes, wine and thyme.

15.   Add the garlic, shallots, mint, parsley, rosemary, paprika, fennel seeds, cayenne pepper, sugar, salt and pepper.

16.   Add the onion, fennel and ground fennel seed.

17.   Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes.

18.   Combine herbs, fennel seed, salt and pepper.

19.   Combine coriander seeds, cumin seeds and fennel seeds in a small frying pan and dry-roast over low heat until they darken a few shades.

20.   Cook the squid with fennel seeds or some crushed red chilies instead of thyme to alter the flavor entirely.