Anise whole

Description:
Anise is often used in European regions to flavor bread, sweet pastries, and traditionally to make candies, liqueurs, and brandies. Its sweet, licorice-like aroma, on the other hand, also enhances fish curries and vegetables in Arab and Indian regions.

Usage:
Because of its strong aroma, anise should be used sparingly. Crush in a mortar just before use. It goes well with bread, fish, sweet pastries and root vegetables.

Known dishes:
Ouzo, pastis, anise cookies, paan, Mexican mole.

Aroma/Taste:
Sweetish, licorice-like

Harmonizes with:
Fennel, cardamom, cumin, nutmeg, turmeric, cloves, pepper.

Origin:
Syria