About

Aniseed is a fragrant spice with a mild licorice flavour. It is more pungent and slightly sweeter than fennel seeds and is used extensively in sweet baked items like German Pfeffernuss and Italian Biscotti and Pizzelle. Native to Egypt and the Mediterranean region, Aniseed has been used for culinary purposes from as early as 1500 BCE. Aniseed is widely used in the manufacture of the liquors Ouzo (Greek) Pernod (France) and Absinthe (Switzerland) and Sambuca (Italy). 

Uses & Ideas

Mediterranean Shellfish Soup - sauté leek and garlic in olive oil with aniseed, bay leaf and oregano. Add diced fennel, tomato, cannellini beans, and stock. Simmer for 30 mins. Add sea salt and pepper to taste. Add pieces of fish and shellfish, simmer for 5 minutes. Add chopped parsley, drizzle with extra virgin olive oil Serve with toasted sour dough.

Combine aniseeds with sea salt and season Pork belly, cutlets, or fillet. 

Add aniseeds to flatbread doughs to serve with cheeseboards. 

Make Spanish Ibizan Doughnuts and dust with them castor sugar and aniseeds.

To make a flavour packed Fennel Frittata add aniseed to shaved fennel bulbs. Toss with olive oil. Sauté in a non-stick pan. Pour over whisked whole eggs (seasoned) until covered. Bake at low temperature until just set.  
 
Add aniseed to your favourite herbal tea to give your taste buds some joy!