Fennel & Anise Infusion

Medieval Treasure “Infusion of Boute Hors” Origin of the recipe: These spices, sometimes crystallized in a sugar, were served at the end of a meal in a rest room to facilitate the digestion of overly festive banquets. Ingredients: Fennel 20%, coriander, anise 8%, ginger, cumin, cardamom, peppered center 5%, pepper, carrot, licorice, lavender