Aniseed has a distinct liquorice flavour and is sweeter than fennel seeds. Aniseed is a flavour component of the beverage Ouzo (Greek) and Pernod (French). Aniseed is used in baked goods such as cakes, biscuits and breads. Aniseed is well suited to light seafood dishes such as shellfish soups, broths and casseroles. The sweetness of Aniseed also complements the flavours of roast root vegetables and braised cabbage, brussel sprouts etc. Add to vegetable based soups & Indian style vegetable dishes.
Uses and Ideas! ©
Combine with sea salt and cracked pepper as a seasoning for roast pork belly, roast pork fillet or grilled pork cutlets. Use aniseed to add sweetness to spice seasonings for rolled veal saddle or stuffing roast chicken.
- Add aniseed to simple biscuit pastes, slices or shortbread before baking.
- Make a Mediterranean inspired shellfish soup - sauté onion/garlic in olive oil with aniseeds / bay leaf / oregano. Add diced fennel, tomato, cooked cannellini beans. Add shellfish or chicken stock and simmer for 30 mins. Add sea salt and white pepper to taste before adding pieces of fish and shellfish. Serve in bowls with chopped parsley and a drizzle of extra virgin olive oil.