Anise seed has licorice like components, sweet and aromatic. Not to be confused with star anise.
Uses:
Used in aniseed balls, aniseed pinwheels, cakes, breads and other baked goods. Used in tea and other beverages from Mexico to Turkey and Italy. Used to flavor fish, poultry and root vegetables. If you want to use aniseed to sweeten your breath after meals roast lightly before chewing.
Storage:
Seeds lose there flavor quickly so it is best to grind the whole seeds as needed. Whole spices can be kept for two years in airtight containers stored away from light.
Recipes:
Substitutions:
Fennel (In India, there is no distinction between the two plants), aniseed extract can also be used in place of the whole seeds.
Interesting Facts:
Helps with digestion. In India, some parts of Europe and the Middle East Aniseed is chewed after a meals to help with digestion and sweeten the breath. In aromatherapy used to treat colds and flu. Ancient Romans used to hang anise seed above their beds to prevent nightmares.
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