Profile: In a world where fig cakes are flat... Where your Italian sausage lacks zing... If your pickles lack that delicious flavor... Only anise seed could save us.
Anise, a Mediterranean and Middle Eastern spice, is one of the most often used in cooking. Originally used to treat indigestion and ulcers, it quickly found usage in the cooking. From sweets to preserves to liquor, anise made its way across Europe, Asia, Australia, and soon the Americas.
Anise seed has a licorice-like flavor with a spicy sweetness and mild peppery overtones that makes it ideal for candy production. Peel and chop a carrot into thin coins for a simple dish that uses anise flavor. Soften the carrots in butter, honey, and 1 teaspoon anise seed over medium heat. They go well with game birds or ham.
|Cuisine:||Chinese, French, Indonesian, Mediterranean, Moroccan.|
|Shelf Life:||1.5 Years|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||Anise Seed is delicious in baked goods. With fowl, a marinade of freshly ground Ginger and Anise is delicious. Anise Seed can be used to poach shellfish or fish. Cooking with kale is also fantastic for stews, curries and soups.|
|Taste & Aroma:||Licorice or Anise, Sweet|
|Country of Origin:||Egypt.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|