Post by Paulinemom on Sept 15, 2007 10:50:58 GMT
General Description
Anise Seed is a graybrown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel.
Origin
Anis Seed comes from Spain and Mexico.
Traditional Use
Europeans use Anise seed in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licoricelike flavour is popular in candies and Anise oil is used in liqueurs.
Taste and Aroma
Anise Seeds smell and taste like liquorice.
Ideas to Get You Started
Give fish and shellfish a wonderful Mediterranean flavour by adding Anise Seed to seafood stews.
Make a quick sauce for grilled fish by combining melted butter, toasted Anise Seed, lemon juice, and minced green onion.
To add special flavour and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking.
Anise Seeds naturally have short, hairlike "webs." Most of the webs are removed in processing, but since they carry flavour it is not necessary for all webbing to be eliminated.
Anise Seed is a graybrown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel.
Origin
Anis Seed comes from Spain and Mexico.
Traditional Use
Europeans use Anise seed in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licoricelike flavour is popular in candies and Anise oil is used in liqueurs.
Taste and Aroma
Anise Seeds smell and taste like liquorice.
Ideas to Get You Started
Give fish and shellfish a wonderful Mediterranean flavour by adding Anise Seed to seafood stews.
Make a quick sauce for grilled fish by combining melted butter, toasted Anise Seed, lemon juice, and minced green onion.
To add special flavour and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking.
Anise Seeds naturally have short, hairlike "webs." Most of the webs are removed in processing, but since they carry flavour it is not necessary for all webbing to be eliminated.