Description
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.
Uses
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.
Origins
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.
Folklore
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. |
