General Description

Aniseed is the small, dried seed(s) of the Anise Plant, not to be confused with Japanese Star Anise. The seeds themselves have a rich flavour composition with strong notes of liquorice along with sweet and spicy notes that are very aromatic. The flavour is incredibly similar to that of Star Anise and these two are often considered interchangeable in most recipes.

Use Cases

Aniseed has traditionally been used in the production of absinthe along with a few other herbs, but can be used to flavour a variety of other liqueurs such as Sambuca, Ouzo and Raki.

In the culinary world Aniseed is also widely used as a spice in Italian, Indian, Mexican and mediterranean dishes. Anise is also widely used as a flavouring in sweets.

In traditional European medicine aniseed was most commonly used as a herbal medicine for its carminative effect, which allegedly reduces flatulence.

Additional information (If applicable)

Anise and Star Anise are not related, however the plants to carry very similar flavour profiles.

Though aniseed has traditionally been used to aid digestion, tradition and science often don’t align and it is recommended that you consult with your doctor before intended medical use.

§                     Storage

Keep packet sealed/closed tightly after opening, keep in a cool, dry place and away from pests.

§                     Shelf life

These are dried ingredients and should not spoil in any reasonable time frame provided storage conditions are met, however some flavour and viability may be lost over long periods (Several months) of storage.