Olive Oil
Pronunciation AH-nees or a-NEES
Background:
A Mediterranean plant, pimpinella anisum, of the parsley family, having loose umbrels of small yellowish-white flowers that yield aniseed. It is native to the east Mediterranean, Egypt, and the Levant.
Anise has been used since the fourteenth century for culinary and medicinal uses. The Romans used anise to help with digestion and flatulence. In biblical times it was such a valued spice it was often used as a form of currency.
It has been said that anise can ward off the “evil eye” and keep nightmares at bay by putting it under your pillow at night.
Although dill, fennel, cumin and coriander have the same similar flavor as licorice, Anise still remains the true licorice flavor.
The anise seeds can be used whole or ground and used in a variety of regional and confectioner’s dishes. Anise seed should not be confused with star anise, which is predominantly a Chinese spice. However, the essential oil of star anise is often used as a substitute for anise seed. Anise seeds are the basics for alcoholic beverages such as Absinthe, Anisette, Ouzo and Sambuca and Jagermeister. The ancient Romans often served cakes made with anise to help with digestion after a wedding meal. Some believe that the wedding cake tradition stems from the early Roman custom.
Family: Apiaceae
Other Names: aniseed, anise, sweet cumin
Flavor Group: Sweet
Parts Used: seeds (as a spice), leaves (as a herb)
Characteristics:
One of the most delicate of herb plants, anise grows to a spindly 20-inches tall. It has flat feathery serrated leaves similar to Italian parsley, and bears creamy white flowers in late summer.
Small round seeds with a licorice flavor. The classic sweet taste of licorice used in many Italian and Scandinavian baked dishes. The seeds are grey green to brown, ribbed and ovate. With a sweet and fragrant flavor Similar to fennel with a mild licorice flavor.
Use:
Enliven beef and pork dishes, root vegetables, fruits, breads, cakes, and cookies, fish stews, as well as rye breads. It is also used in numerous alcoholic drinks. The fresh distinctively licorice and fennel flavor notes in anise seed make it a perfect spice for Indian vegetables and seafood dishes. The mild licorice flavor complements cookies and cakes, and is used in traditional baking in both Italy and Germany. Scandinavian rye bread contains anise seed. The fresh flavor of the seed has a nice effect on rich cheese dishes.
Buying & Storage:
Confusion often arises when markets incorrectly label fresh fennel bulb as anise or aniseed, which it is not. Best to purchase in its whole form; when correctly stored, it will retain its flavor for up to 3 years. Because of their small size, anise seeds are most often used whole in cooking rather than in ground form. The seeds should be greenish brown to light brown in color and contain a minimum amount of husks and fine, hair like stalks. Store in airtight container and keep away from heat, light, and humidity, as this will accelerate loss and deterioration of the fresh anise notes.
Buy seeds whole and grind as needed, seeds quickly lose flavor.
Culinary Information:
Combines with * allspice * cinnamon * cloves * coriander seed * cumin * dill seed * fennel seed * nutmeg * pepper * star anise *
Traditional Uses: * vegetable and seafood dishes * pasta sauces with cheese * cakes and cookies * chicken and shellfish * liqueurs (extract from seeds)