Aromatic Riot ~ Cultivated since ancient times, Anise has found its place in entrées and desserts across Mediterranean, Middle Eastern, European, and Latin American kitchens. Its sweet, warming aroma is like licorice and a bit sweeter. The seeds come from a slender annual plant in the parsley family, native to the eastern Mediterranean and Southwest Asia.
Toasted Anise seed becomes more fragrant and sweeter. To toast them at home, place in a dry skillet over medium to low heat for one to two minutes stirring or shaking the pan constantly. Alternatively, you can place on a baking pan and put it in the oven for 5–7 minutes at 300°F/150°C, shaking every 2-3 minutes. Remove it as soon as the aroma becomes stronger and be careful not to burn them. From there you can crush them or grind them with a mortar and pestle for a more pronounced character or even use them whole and toasted for any number of recipes.
We love eating anise seed on its own for its great taste and the way it makes your mouth feel. It pairs especially well with dill, fennel, and coriander, creating a fragrant Mediterranean style seasoning for fish, chicken, pork, vegetables, and sauces. Simmer it whole in liquids to infuse the taste into your dish. Anise is also delicious in various cakes, cookies, fruit, pie and meat dishes. Creativity with this spice is a requirement!
