Anise seed

Pimpinella anisum

Origin: Southwest Asia and Eastern Mediterranean.

Flavour: Liquorice/licorice, spicy and sweet, very aromatic.

Uses: Candy, baked goods, alcoholic beverages, teas.

Dishes: Traditional Speculoos cookies, German Springerle, Swiss Anischräbeli, Anisbrötli, anise Taralli, Moroccan soup.

I like to compliment some of my sweet and savoury recipes with this aromatic Anise seed.

Compliments: Dill, mint, coriander, cinnamon, cardamom, clove, fennel, black pepper.

Substitutes for Anise seed: Star anise, fennel seed, caraway seed, tarragon.