Origin of anise seeds:

Anise seed comes from Syria.

Tips for using aniseed in your culinary dishes:

Anise seeds can be used in both sweet and savory dishes. They can be used whole or ground, depending on your preference. They will go well with compotes, cakes, biscuits, gingerbread, pastries, confectionery, sugared almonds, liqueurs, aniseed drinks (anisette, pastis), as well as salads, soups, vegetable and fish dishes, poultry, and raw vegetables. Using anise seeds adds a crunchy touch to your dishes.

Due to its slightly sweet taste, anise is a common ingredient in baking. However, not everyone likes the distinctive flavor of anise, so it's advisable to use it with caution.

In Indian cuisine, anise is a popular spice in  curries and vegetables.

With our spices , it is advisable to reduce your dosage.

In our range of anise you will also find it ground, ground anise .

Other names for anise seeds:

Green anise, hyssop anise, voges anise, lounifi anise, ayari anise, ferchichi anise

Origin of anise grain:

Anise seeds are native to Mediterranean countries, North Africa and Egypt.

Anise has been cultivated as an aromatic and medicinal plant for a very long time, probably for four thousand years. In ancient Egypt, aniseed was used as a food and medicine. It was already used to make beverages. Roman cooks invented an anise cake, and we owe the spread of this plant throughout Europe to an edict of Charlemagne.

The little grain hidden at the heart of the white candies from the Abbey of Flözvigny, you see? It's him. These small grains, which grow on an umbelliferous plant, are ridged like those of cumin or fennel. Native to the Mediterranean basin and the Middle East, anise has a flavor that is both sweet and spicy, milder than star anise. In India, it flavors fish curries and marinades; in Europe, it is associated with biscuits and confectionery, and everywhere, it flavors many alcohols: pastis in France, raki in Turkey, arak in Lebanon, mastika in Russia....

Anethole, the main component of essential oils found in fruits. Historically, in the Orient, it was customary to chew roasted anise seeds after meals; today, anise-flavored brandy is served instead. The distinctive taste of anise is well known in alcoholic beverages such as Greek ouzo, pastis, and Turkish raki.

Preserving anise seeds:

4 to 5 years in a cupboard away from light and humidity, keep your spices in their original packaging or in a glass jar.

From €95 per kg