Anise Seed

Botanical Name: Pimpinella anisum

Flavor: Sweet, Licorice, Floral

Origin: Turkey

Use With: Beef, Chicken, Pork, Fish, Seafood, Fruits, Vegetables, and Baked Goods

Description: Anise Seed features a pungent aroma and strong licorice-like flavor similar to the slightly sweeter, milder, and larger Fennel Seed as well as the botanically unrelated Star Anise. Anise Seed imparts a sweet, mildly spicy licorice-like taste that is refreshing, fruity, and slightly bitter all at the same time. Native to Southwest Asia and the Eastern Mediterranean and is widely used in Middle Eastern, Indian, Mediterranean, European, South American, Italian, Greek, German, and Mexican cooking where it brings rich flavor and unique texture to both sweet and savory dishes.

Suggested Uses:

Use whole or ground in baked goods like Italian Biscotti, Pizzelles, and Italian Easter Bread, German Springerle and Pfeffernüss, Peruvian Pan Chuta, Spanish Christmas Bread, Mexican Pan de Muerto, as well as other cookies, dinner rolls, pie crusts, and any manner of breads...

• Chew raw anise seed after a meal as a natural breath freshener
• Add to warm beverages including tea, coffee, and cocoa for an ‘exotic’ twist
• Use to flavor homemade sausage meat/filling
• Add to ground meats for meatballs or kebabs
• Use to flavor Indian ‘curries’ of all kinds
• Sprinkle over frsh cut fruit or fruit salads
• Add to soups, stews, sauces, and marinades to add richness, complexity, and depth
• Add to fruit pie fillings, puddings, warm milk, and even ice cream for a sweet, yet warming addition