Including Fennel & Red Pepper

Fennel is a plant in the carrot family, with feathery leaves and a bulbous base that has a mild licorice flavor. Red pepper is a cultivar of the plant *Capsicum annuum*, which includes bell peppers and chili peppers, and is known for its mild to sweet flavor and red color when ripe. Both are commonly used as vegetables and spices.

Fennel and red pepper are used to add flavor and aroma to a wide variety of dishes. They are frequently found in sausages, marinades, sauces, and roasted vegetable dishes. Their distinct tastes can add warmth and complexity to savory foods.

Fennel and red pepper are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are common vegetables and spices with no specific regulatory limits for typical consumption. While generally considered healthy, high intakes of certain compounds found in peppers, like capsaicin, can cause digestive upset in some individuals. No major health controversies are associated with the typical use of fennel and red pepper in food.