Aniseeds

Aniseeds

sweet, slightly bitter, floral

May contain traces of celery, mustard and sesame seeds.

Egypt

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.

This item is delivered in a small spice can with aroma lid.

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.

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

Abdominal area

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.