ChefPedia™
THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Anise
[also Anise Seed or Aniseed]
(Pimpinella anisum)
Family: Umbelliferae
Native to the western Mediterranean and Egypt where it still grows wild,
Anise is particularly popular in Europe, North Africa, and Turkey. Both
the seeds and fresh leaves are used mainly in confectionery and baking.
Fresh chopped anise leaves are appealing in soups, stews, sauces and
salads. Having carminative and aromatic seeds, Anise is the true taste
of licorice. Its oils are distilled into the flavoring for licorice
candy, and anise is also featured in anisette, Patis, Ricard and other
alcoholic drinks. A member of the carrot family.
| Description |
Culinary
Use |
Preparing
and Storing |
Recipes |
| Cultivation |
History |
Nutritional
Information |
Chefs |
| Suppliers |
Culture |
Medicinal |
Products |
