Origin:
Southern Mediterranean
Description:
Not to be confused with “Star Anise” (which is not even a
cousin of anise), anise seeds have a very strong flavor and an aromatic,
penetrating sweetness that is warming and pervasive. There is some similarity
to the flavor of fennel, as both contain the same oil, anethol, and anise is
often used in the same way.
Applications:
In Western
cuisine, anise is mainly used for bread, cakes, and cookies but in Indian
cuisine, anise is used in soups and stews. Try adding a little anise to
your sauces and marinades for an interesting twist.
