Beth R. | Mar 10, 2016 | 0 Comments
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Anise: Freshen Up Your Dash Stash

Spice #4: Anise
Ahhh, anise. This is the final herb in our Tuttorosso ‘Freshen Up Your Dash Stash’ series. Like parsley, the flowering plant anise (sometimes called aniseed) also belongs to the Apiaceae family. It’s been used in Mediterranean cooking for centuries and is most commonly found in baked goods like breads, cakes and cookies. But its sweet, aromatic and faint licorice taste adds complexity and an interesting dimension to more traditional Italian dishes, as well.

About Anise:
  • Originally from Egypt and the Middle East, anise was brought to Europe for its medicinal value.
  • Ancient Romans often served spiced cakes with aniseed called 'mustaceoe' at the end of feasts as a digestive.  This traditional of serving cake at the end of celebrations is also from where the tradition of serving cake at weddings originates.
  • Anise's main use in traditional European herbal medicine was for treating colic, stomach cramps and reducing flatulence.
Pairs Well With: Apples, beets, caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander, cranberry, fennel, figs, fish, garlic, peaches, pomegranates, pumpkin

Preparing Anise:
  • Both anise leaves and seeds carry the plant's distinctive taste, but seeds are the only part we cook with.
  • The seeds of the anise plant (aniseed) may be used either ground or whole.
  • The seeds open up when simmered, releasing many essential oils, which is why it's often used in soups, stews and savory sauces.
Recipes to try with Anise:

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