MEDITERRANEAN ANISE SEEDS

Anise seeds is one of the oldest spices in the world: it was already widespread among the Egyptians, Greeks and Romans, who used it to flavor chicken, pork, vegetables and small spicy sweets.

In England anise was used as early as the fourteenth century for the preparation of the famous gingerbread, sold already in the Elizabethan era.

How to use anise?

Anise is used in many fields: pastry, bakery, liqueur production, preparation of ethnic dishes.
Anise is used in nouvelle cuisine to flavor fish soups and goes well with fish in general.
Their sweet, penetrating and licorice-like flavor makes them perfect for the preparation of famous liqueurs and confectionery.
A very famous Greek aniseed liqueur is Ouzo, while in France Pastis, another liqueur based on the same plant, is very popular. In Italy, Sambuca and Absinthe are produced with anise.
We recommend using aniseed for desserts (such as aniseed biscuits and aniseed donuts), excellent especially if prepared with dried fruit and chocolate chips.
It also goes very well with savory dishes, especially with white meats, vegetables and cheeses.