Ingredient

anise

No aromatic herb has been associated for a long time with the preparation of special liqueurs rich in personality such as absinthe, anisette or pastis: this is, in fact, the case of anise, which on the other hand is used to preparing desserts - such as spicebread biscuits, or even popsicles or ice creams - as well as finding space in the kitchen to create exclusive dishes such as snails for example. Anise also finds space in the preparation of meat specialties, although it does not lack a role in seasoning vegetables or even special cheeses.

Use in cooking

Among the various cuisines, the French one is certainly the one that uses anise the most to prepare unique specialties, starting from desserts, then moving on to all the more particular liqueurs such as anisette or pastis.

Preservation

Anise is usually stored in the form of seeds, which, in turn, are placed in well-closed containers inside a cabinet that offers a cool, dry and dark environment.

Curiosity

In the past, anise was one of the most sought after aromatic herbs for the preparation of a unique liqueur such as absinthe, characterized by a strong flavour.