Oval, bold seeds with rigid surface.
- Flavor & Aroma:
Pleasant, licorish-like, similar to fennel.
- Sensory Profile:
Anise is distinguished by its strong licorice-like
flavor and aroma. The seeds are characterized by minty,
piney, and fruity flavor notes. Anise's flavor also
resembles that of Fennel but is somewhat sweeter.
Anise is the dried
ripe fruit of the herb Pimpinella anisum. The
crescent shaped seeds are unmistakably identified by their
distinctive licorice-like flavor. Anise is not
related to the European plant whose roots are the source
of true licorice.
Anise is used
whole or crushed in cookies, cakes, breads, cheese,
pickles, stews, fish, and shellfish. Roasting enhances the
flavor. Middle East, Portuguese, German, Italian, and
French cuisines use anise in seasoning blends such as
curry, hoisin, sausage, and pepperoni seasonings.
Most Anise is
produced in Spain but additional sources include Turkey
and Egypt. Spanish Anise is considered premium due
to its better flavor, bolder appearance and higher
volatile oil content.
Anise, one of the
oldest cultivated spices was enjoyed by the early
Egyptians, Greeks and Romans. In first century Rome, anise
was a flavoring in mustaceus, a popular spice cake baked
in bay leaves and eaten after a feast to prevent
indigestion. Anise became so valued in England that
its import was taxed. In 1305, the import tolls collected
on anise seed helped pay for repairs to the London Bridge.