What is Anise?

Anise in Cuisine

Anise, also known as Pimpinella anisum, is an annual herb in the Apiaceae family. Aniseed is the spice produced from anise seeds. In the culinary world, anise has been incorporated into cuisine for centuries.

United States: In the United States, Anise is used in the flavoring of many dishes and sides in today's cooking. It is added to baked goods, baked apples, cooked vegetables (carrots, beets, cabbage, etc.), soups, salads, pepperoni, bologna, and other meats. A tea can also be made from the leaves and seeds if desired. Anise oil is incorporated into commercial products like toothpaste, cough syrups, ice cream, and candy. Anise is also used in the production of some root beers such as Virgil's®.

Mexico: Anise is cultivated and used widely throughout Mexico. It is also a key ingredient in Mexican "atole de anís," or champurrado, which is similar to hot chocolate. In addition, anise is purportedly incorporated into sweet tamales along with raisins or prunes and sugar. Pan de muerto is a sweet, anise-scented bread used during the annual Día de los Muertos festival.

Puerto Rico: Anise may be found in the budin, an anise-flavored bread pudding. It is also used in the making of the anís escarchado Tres Castillos®, which is an anise-flavored liquor.

Peru: Anise is used to spice picarones and is also used in the making of licor de anís.

Colombia: Anise is used to make aguardiente (which literally means "burning water") in South American countries, including Colombia. Normal aguardiente has an alcohol content of around 29%, although it may be higher. Other anise-flavored alcoholic beverages exist that have lower alcohol content.

England: Anise oil is used to flavor aniseed-balls (aniseed being the commercial name for the fruit of the plant), a common hard candy usually sold by weight in England as well as Australia and New Zealand.

Germany: Anise is supposedly used in German Pfeffernüsse and Springerle (both of which are biscuit-like treats) and in the German liquors Jägermeister® and Goldwasser®, and purportedly in Boonekamp and Benediktener.

Italy: Anise, among other flavorings (such as vanilla or lemon zest) is used in pizzelle, which are traditional Italian waffle cookies. It is also used in Italian sambuca (liquor). Anise and its oils are also used in sausage, pepperoni, and other processed meat items used for pizza toppings. Anise is also a key element of anise cake and cookies. The Romans even enjoyed anise-spiced cakes after big meals, and the Romans then spread the spice throughout Europe. It is also used in the production of biscotti, sweets, dried figs, deserts, cream cheese, pickles, coleslaw, egg dishes, and some non-alcoholic beverages as well.

France: Anise is used in the French liqueur anisette. Anisette may be made with anise, coriander, and fennel seeds with sweet-tasting vodka. Pernod Anise® and Ricard Pastis® are two anise liqueurs produced by the same French company Pernod Ricard®. Anise is also believed to be one of the secret ingredients in the French liqueur Chartreuse®.

Spain: Pacharán is an anise-flavored liqueur that is purportedly made by soaking sloe berries (the fruit of the blackthorn) in anisette, the French liqueur.

Greece: Anise is purportedly used in the Greek version of dolma (the stuffed vegetable dish) and in the Greek spirit ouzo. When ouzo is served, it is commonly diluted with water for a more refreshing taste and is usually accompanied by food.

Netherlands: Muisjes, which is sugared aniseed, is a traditional Dutch confectionary that means "mice." It is used in bread and butter dishes as well as many different kinds of sweets. Muisjes were customarily eaten to celebrate the birth of a child, and there were different kinds of muisjes for boys and for girls.

India: Aniseed is called vilayati saunf to note its differentiation from fennel, which is referred to as plain saunf. Vilayati, meaning "foreign," is used to describe anise because it is not thought to be native to India. A spoonful of anise plus other nuts and spices is commonly eaten after meals to enhance digestion and freshen breath. It is also used to flavor rich meaty curries, used as a garnish, and its powder is sprinkled on beverages and desserts. A cold anise tea called saunf ki chai is also enjoyed for its refreshing taste.

Malaysia: Although not typically used in traditional Southeast Asian cuisine, anise is sometimes identified as jintan manis, This name is often used interchangeably for aniseed and fennel. Jintan manis may occasionally be used in Malay curry powder.

Egypt: Anise was used in Egypt as early as 1500 B.C. to help digestion. It was also purportedly used in breads.

Turkey: Anise is used in making raki, an anise flavored spirit.

Morocco: Anise bread is a staple of Moroccan cooking. It may be made by adding a few teaspoons of anise seeds to the normal ingredients used in making bread (yeast, flour, water, eggs) along with a dash of honey or sugar. This bread may sometimes be served for breakfast with preserves.

Ethiopia: Araqi is an alcoholic drink made with anise that was consumed in Jewish communities in Ethiopia.

North Africa: Aniseed is widely used throughout North Africa. Anise-Honey Cookies are a special desert from this part of the world customarily made for celebrations. Unlike baked cookies these may be fried in vegetable oil, cooled, and served dipped in a honey syrup with aniseed sprinkled on top.

References
1.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com

http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/