Aniseed

Anise seeds are native to Egypt, Greece, Crete and Asia Minor and were cultivated by the ancient Egyptians. Anise is one of the herbs that was supposed to avert the Evil Eye. It has a sweet and spicy taste and very aromatic odour. Not to be confused with Star Anise which has a strong licorice-like note and is used primarily in Asian cooking.

To Buy:

Buy dried. Comes in whole anise seeds or as ground aniseed.

To Store:

To keep your spices fresh, store them in an airtight container in a dark cupboard away from extreme heat.

Tips & Tricks:

Traditionally used with vegetables that have a tendency to be indigestible such as cabbage, onion, cucumber, carrot, turnip and beetroot.

Cooking Tips:

Add to breads and biscuits to impart a slight licorice flavour. Add star anise to clear soups - remember to remove before serving.

Find recipes with Aniseed

Nutrition per 1 Cup:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.