Livré en sachet refermable
Sans OGM - Sans ionisation -
Culinary and Other Uses:
The seeds are small, gray-brown, with a distinctly refreshing aniseed flavor.
They are used in pastries (such as canistrelli or gibassiers), especially during the holiday season for Christmas cookies, as well as in bread. Some may prefer whole anise seeds over powder in gingerbread or even mix them together!
In fish dishes, the seeds are excellent, especially in broths or for long cooking (in the oven), allowing time to infuse their delightful aroma. For short cooking and sauces, opt for the powder, as whole seeds might remain crunchy.
They are also delicious in vegetables (like ratatouille), liqueurs, and anise-flavored drinks. Anise seeds flavor traditional beverages like anisette, pastis, arak, ouzo, and absinthe.
As an infusion, they are recommended for bloating and digestive issues and work wonderfully when combined with star anise. They also have a calming effect on the digestive system and can increase milk production in breastfeeding.
Green anise should not be confused with related spices like caraway, fennel, and cumin, even though they share many beneficial properties.
Note: Some people may be allergic to anethole, the compound responsible for anise’s flavor.
Who Am I?
Origin: Syria
Scientific Name: Pimpinella anisum Linnaeus
Common Names: Anise, sweet cumin, aniseed
An annual or biennial herbaceous plant in the Umbelliferae family, green anise grows 50-80 cm tall, with green leaves composed of three leaflets. The basal leaves are round, while the upper leaves are finely divided and pointed. The seeds are small, gray, oblong, and retain a small attached stem. All parts of the plant are aromatic.
Likely originating from the eastern Mediterranean and North Africa, green anise spread widely across the temperate Mediterranean regions through human cultivation and is still extensively grown there.
Green anise prefers light soils and sunny, warm exposures. When sown among cabbages in the garden, it helps repel aphids, flies, and caterpillars.
A Bit of History:
Like many plants we know today, green anise was already used in antiquity, over 2,500 years ago, especially for its digestive properties.
