ANISE (SEEDS)

Anise brings freshness and sweetness to fish, salads (potatoes, cucumber). It is associated with fresh cheese and it flavors gingerbread. Anise is used both sweet and savoury. Its high rate of anethole (a substance, naturally present in the plant which has a sweetening power 13 times higher than white sugar), gives this little seed real gourmet properties! It is widely used in Mediterranean and Oriental desserts where it goes perfectly with tonka beans or rose water. It also brings a touch of freshness and sunshine to simple shortbread biscuits. Finally, anise seeds go very well with all fruit-based preparations, both jams and fresh fruit salads made with orange, pineapple, nectarine, mango or red fruits. Gourmet tip, put 1 tablespoon in a jar of sugar to flavor it delicately. In savory cooking, anise seed delicately enhances white fish, spring and summer vegetables such as cucumber or asparagus. It is also widely used in the cuisine of the south of France, in fougasses or homemade breads. It also goes well with poultry or fresh cheeses with a drizzle of delicate olive oil. Finally, sprinkle some seeds on your baked vegetables, such as carrots, potatoes, or parsnips. Origin: Syria