Cookbook:Anise
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables | Herbs and Spices
Anise is an aromatic plant used as a vegetable and a spice. It should not be confused with star anise, which has a similar flavor profile but is used differently.
Characteristics
[edit | edit source]Anise seeds are small and brown. The characteristic sweet aroma and flavor comes from the compound anethole, which is also responsible for similar flavors in star anise, fennel and liquorice.[1][2] Anethole is not soluble in water, so the flavor needs to be released in fat or alcohol in order to flavor a dish well.[1]
The leaves are milder than the seeds and taste similar to tarragon.[2]
Selection and storage
[edit | edit source]When selecting the seeds, note that they will have a short length of stem remaining. However, avoid seeds that have excessive stems.[1] Store them away from air in a dark, cool place to keep them fresh and prevent loss of flavor.[2]
Uses
[edit | edit source]The entire anise plant may be used in cooking, including leaves, stems, and seeds. The stalks may be used in stir-fry, and the finely-divided leaves can also be used as an herb.[3] The seeds are often dried and/or ground for long-term storage. A few seeds may be added to pizza sauce to deepen the flavor. Anise seeds can also be processed to make anise essential oil and extract.
Anise is used to flavor a variety of alcoholic beverages, including absinthe, arrak, ouzo, anisette, and sambuca.[1][2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b c d "Using Anise Seed to Spice Your Baked Goods and More". The Spruce Eats. Retrieved 2023-12-03.
- ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.