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Anise Seed


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Anise Seed

Frontier Anise Seed Whole 1.62 oz Bottle Frontier Anise Seed Whole 1.62 oz Bottle (Pimpinella anisum)
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Frontier Anise Seed Whole 1.62 oz Bottle
Frontier Anise Seed Whole 1.62 oz Bottle
Size: 1.62 oz
Price: $4.39 $3.73 SALE!!
Botanical Name: Pimpinella anisum L.
Description: A seed-like fruit, anise seed delivers a warm, sweet, licorice-like flavor to sweet and savory dishes alike. Try it in everything from fruit pies, cookies, and cakes to slaws, liquors, and meat dishes. It's potent, so start with just a pinch!
Suggested Uses: Anise seed is used extensively to flavor liquors, cookies, cakes, fruit dishes, coleslaw, rye bread, apple pie and meats. It also makes a wonderful addition to teas.
Product Notes: The sweet, licorice-like flavor of anise seed has been enjoyed since ancient times. Try it in cookies, cakes, breads, fruit dishes and main dish recipes like goulash and stews.
Origin: Turkey
Sourcing Notes: Believed to be native to the eastern Mediterranean region and western Asia, it is now widely cultivated in southern Europe, the Mediterranean region, the Middle East, India, Russia, Mexico and Chile.
Processing Notes: The dry, ripe fruits (seeds) should be harvested between July and September.
Kosher: KSA Certified
Common Name: Anise
Plant Part: Seed
Bar Code: 0-89836-18330-9
1.62 oz Bottle $4.39
$3.73
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Anise is a member of the Umbelliferae family which also includes fennel, caraway, coriander and dill, to name a few. A seed-like fruit, anise delivers a warm, sweet, licorice-like flavor to sweet and savory dishes alike.

Botanical name: Pimpinella anisum L.

anise seedAnise seed's feathery leaves and slender, round, grooved stems reveal that it's a member of the parsley family. Native to Asia Minor and Egypt, the graceful Pimpinella anisum branches to a height of about 18 inches. The crescent-shaped seeds of the plant are harvested in late summer, about a month after the yellowish-white anise flowers appear. It takes about 100,000 of these "seeds" (actually greenish-gray, oblong fruits) to yield one pound. The climate in which anise is grown impacts the plant's yield and quality. It requires a long, warm, frost-free growing season of at least 120 days, and thrives in poor, dry soil. Although the seed has an aroma and flavor reminiscent of licorice, the two are completely unrelated. The dry, ripe fruits (seeds) should be harvested between July and September.While the taste of anise is similar to licorice (with minty, fruity, fennel-like notes), it's not related to the herb licorice. (Nor is it related to star anise, which is often relied upon for a similar flavor in Far East cuisines.) That distinctly licorice flavor is the result of the plant's high anethole content, a white, crystalline substance. When this anethole solidifies on the outside of the seeds (usually after it's been chilled), it sometimes causes anise to sparkle. Anise was cultivated in ancient Egypt and is often mentioned in the Bible (as a payment for tithe) and in the works of many Greek and Roman authors--like the herbalist Pliny, who recommended chewing the seed as a morning breath freshener. Romans enjoyed anise in an aromatic spice cake called mustaceus. Baked in bay leaves, mustaceus was eaten to aid digestion after feasts and rich meals. In 1305, King Edward I used taxes and tolls on anise seed to help pay for repairs to London Bridge, and in 1480, King Edward IV reportedly used anise to perfume his personal linens. A century later, anise was used as mousetrap bait. If lore holds true for this spice, anise helps maintain a youthful appearance and prevents nightmares if tucked near the bed!

Anise SeedSuggested Uses: Anise seed is used extensively to flavor liquors, cookies, cakes, fruit dishes, coleslaw, rye bread, apple pie and meats. It also makes a wonderful addition to teas. The warm, sweet flavor of anise is enjoyed in a variety of ethnic cuisines, including those of the Middle East, France, Italy, Germany, Spain, and Portugal. Around the world, it's used in liquors and cordials--such as Turkish raki, Latin American aguardiente ("firewater"), Greek ouzo, Spanish ojen, and French anisette. (You might try a simple bedtime toddy of warm milk with anise.) In the kitchen, anise seed flavors cakes, cookies, cheeses, fruit pies and salads, rye breads, meat dishes, soups, dressings, stews, and fish sauces. Try it in cottage cheese, baked apples, coleslaw, cream cheese, pickles, and egg dishes. It's often a component in blends for curry and hoisin, and you'll find it in German springerle, Italian biscotti, licorice candies, and Italian sausage and pepperoni.

  RECIPE PREP TIME   COOK TIME
Appetizers & Snacks
Moderate Biscotti with Apricot, Green Pistachio and Hyssop 30 min 1 hr
Easy Spicy Puffed Rice Snack 20 min 10 min
Easy Sweet Arepas with Aniseed 20 min 25 min
Beverages
Easy Caraway Liqueur (Our Version of Kummel) 15 min 10 min
Easy Chill-Chaser Chai Tea 10 min 15 min
Easy Finjan Kirfee (Syrian Spice Drink) 10 min 20 min
Moderate Sarsaparilla Root Beer 5 minutes 4 hours
Breads
Moderate Chocolate Spice Bread 15 min 50-60 min
Moderate Moroccan Anise Bread 60-90 min 12-15 min
Breakfast & Brunch
Moderate Biscotti with Apricot, Green Pistachio and Hyssop 30 min 1 hr
Desserts
Moderate Almond Crunchies 30 min 40 min
Easy Anise Cookies 15 min 24 min
Moderate Caprilands Favorite Christmas Cookies 15 min 15 min
Easy Chill-Chaser Chai Tea 10 min 15 min
Moderate Triple-Seed Holiday Cake 15 min 80 min
Main Dishes
Moderate Herbed Chicken on Vegetables and Rice 30 min 65 min
Challenging Lamb in Modern Yellow Mole 45 min 90 min
Moderate Mole Poblano (Chicken in Mole Sauce) 15 min 2 hr
Challenging Roasted Chicken with Ancho Mole Sauce 10 minutes 90 minutes
Soups & Chili
Easy Red Lentil Soup with Greens 10 min 30 min

Believed to be native to the eastern Mediterranean region and western Asia, it is now widely cultivated in southern Europe, the Mediterranean region, the Middle East, India, Russia, Mexico and Chile. The Spanish seed is considered to contain the highest essential oil content, and have the best flavor.

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