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- Order number: TAS231047
sweet, slightly bitter, floral
May contain traces of celery, mustard and sesame seeds.
Good to know
Digestives on the Mediterranean are known for their aniseed aroma, which tastes so wonderfully like liquorice – whether Sambucca (Italy), Ouzo (Greece) or Raki (Turkey). The anise is also responsible for the fact that, for example, Raki or Ouzo turns cloudy when mixed with water, as it contains Anethol, which is hardly water soluble. Anise is also often used for desserts; no wonder, because it's actually 13 times as sweet as sugar. Incidentally, Anis has nothing in common with the star anise in particular.
pork, veal, poultry, fish, root vegetables, drinks
Western European, Mediterranean, Chinese, Asian
The aniseed seeds can be used whole or freshly ground or mortared, but should be dosed sparingly. In some dishes it can also be used as a substitute for caraway, as some people do not like the caraway taste so much.
Full taste development
Dry roasting or frying in fat enhances the liquorice taste.
Aniseed seeds chewed in the mouth help against garlic or bad breath. Sprinkle a few aniseed seeds in your vegetable soup or your poultry or seafood stew and experience how it enhances the taste.
The Superstar of Digestion
A glass of water with soaked anise seeds is an old home remedy for constipation, which has already been proven in studies.
In addition, anise can help with bloating and digestive problems of all kinds, as it relaxes the intestinal muscles, among other things.