Aniseed has a wonderful sweet, aromatic liquorice fragrance, a tangy fresh flavour and can be used to make bread, cakes and biscuits (e.g. Christmas cookies), desserts or for preserving fruits.
Aniseed is commonly used in Arabic, Indian and Asian cuisine. It also provides in interesting twist when added to fish or seafood. Aniseed adds a special touch to savoury fillings and minced meat recipes.
You can try using small amounts of aniseed anywhere where strong flavours and spices are already being used, e.g. ginger, curry, chili, coriander, cumin, lemongrass or garlic.
Aniseed originally comes from the eastern Mediterranean region and is an ancient herbal remedy, which dissolves mucus in coughs and relieves cramps in gastro-intestinal complaints.
Shelf Life / StorageGewürze verlieren durch die falsche Lagerung einen Teil ihres Aromas. Gewürze sollten kühl, trocken, luftdicht und dunkel gelagert werden.