anise (ground)

anise (ground)

Anise (also known as Pimpinella anisum) is a flowering plant that is native to the eastern Mediterranean region and southwest Asia. The ancient cultivated plant probably comes from the Orient and is often grown in Germany but also in many warmer countries such as Spain, Turkey and Italy. The anise plant is an annual herbaceous plant from the family of Umbelliferae. The anise plant can reach a height of up to one meter and has fine leaves and small white flowers. The fruits of the anise plant are the seeds, which are harvested ripe and dried to preserve the spicy aroma. The whole anise seeds are also called sweet caraway. For easier dosing, the anise seeds are first dried and then ground.

Use of anise (ground)

Ground anise has a sweet, licorice-like taste and is used in many culinary preparations in addition to tea infusions. Dried and ground anise seeds contain essential oils such as anethole, which give them their characteristic taste and scent. Ground anise is very important as a spice, especially as an addition to bread and pastries. The sweet taste of ground anise seeds is often used to refine herbal teas and is therefore a particularly popular component. Ground anise is also used in many drinks and liqueurs, including the well-known Greek anise liquor ouzo.
To make anise bread, mix 500g of flour with a tablespoon of dried and ground anise seeds, a teaspoon of salt and a packet of dry yeast and then knead with 300ml of lukewarm water. The dough should rise for an hour and, after shaping, should be baked for 30-40 minutes at 180°C.
Anise is not only a good tip for Christmas, it can be found in various spirits such as raki or ouzo and also in many dishes. Anise is used all year round in aniseed biscuits, bread, red, white and sauerkraut as well as in fruity or sweet desserts.

Overall, dried and ground aniseeds are not only a delicious ingredient in the kitchen, but are also known for a variety of uses. Due to their long history and diverse applications, ground aniseeds are an asset to any kitchen.

Storage:

Anise should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.

Contents:

50g in a practical refill bag