anise-caraway-fennel tea

anise-caraway-fennel tea

Anise-caraway-fennel tea is a tea made from a combination of three different herbs: anise, fennel and caraway. All three herbs come from the Umbelliferae family. The dried herbs are combined in a specific ratio. This combination creates a taste that is reminiscent of licorice and has a slightly sweet note. In many different cultures, the herbs are used individually, but also in combination with one another.
Anise (also known as Pimpinella anisum) is a flowering plant that is native to the eastern Mediterranean region and southwest Asia. This 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. Anise seeds have a sweet, licorice-like taste and are used in many culinary preparations in addition to tea infusions. Dried anise seeds are very important as a spice, especially as an addition to bread and pastries. The sweet taste of anise seeds is often used to refine herbal teas and is therefore a particularly popular component. Anise seeds are also used in many drinks and liqueurs, including the well-known Greek anise liquor ouzo.
Fennel (also known as Foeniculum vulgare) is a perennial herb. Fennel is native to the Mediterranean region and has been cultivated for thousands of years, including for its culinary use. The large, yellow-green flowering, biennial perennial is particularly recognizable by its hair-thin, divided leaves and yellowish flowers.
The taste of fennel seeds can be best described as mild, sweet and slightly aniseed-like. Like aniseed, fennel seeds are often used as a spice in soups, sauces, fish and meat dishes, and also in bread. The oil from fennel seeds is used in spirits and liqueurs, among other things. The fennel bulb is also used in fennel salad, among other things.
Caraway (also known as Carum carvi) is a biennial herb that grows mostly in Europe, Asia and North Africa. It is mainly grown in Holland, Spain and Italy. In terms of taste, caraway can be classified as nutty and slightly sweet. Caraway is used in European cuisine as a spice, for example for meat and vegetables, or for baking various baked goods. Dried caraway is also used in spicy and intense herbal teas. The leaves of the caraway herb are usually used to refine salads and soups, giving them a particularly spicy note.
The combination of these three herbs promises a mild, slightly sweet to nutty taste experience. The anise-cumin-fennel tea can be brewed both cold and hot and enjoyed as a tea drink.

Ingredients:

aniseed, caraway seeds, fennel seeds (DAB Großkamm)

Use:

Pour 1 teaspoon per 1 cup of boiling water over it and let it steep for 15 minutes.

Storage:

This tea should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents:

150g in a practical refill bag