Aniseed

Aniseed has a fascinating flavour all of its own, and turns up in a vast array of food and drink; it is the basis of pastis, the French aperitif (Pernod is a classic example), and also the various firewaters enjoyed around the Mediterranean such as raki, sambuca and ouzo. When it comes to food, there are few styles of cooking which it doesn’t play a role in – from Mexico to India, it is used as an element of seasoning and flavouring blends, giving the finished dish a sweet, aromatic balance. It has a very similar flavour to the Star Anise (which is a separate plant) which is a basic element of Chinese cooking. Another area where aniseed is used is in baking, especially in cookies and biscuits, and it also turns up in herbal teas.