Recipies with green anise
|Burgundian Pain d'épices or spice bread||Easy||373.5||Saveurs du Monde|
|Chestnut Velouté with White Alba Truffle - pheasant bouillon thickened with chestnuts, with grated truffle||Easy||209||Saveurs du Monde|
|Chestnuts Cooked with Fig Leaves and Anise||Easy||223.3||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Origin: Mediterranean, particularly the Middle Eastern side and the East African coast
Etymology: from the Greek anison, “to make gush”
Anise was widely used in ancient Egypt. It was also appreciated by the Romans because it facilitated digestion. They would serve a little cake studded with anise at the end of their gastronomic orgies.
It was widely used in the Middle Ages, thanks to Charlemagne who ordered it grown in 812.
In 1305, in England, anise was one of the spices taxed to pay for repairs to London Bridge. In 1453 it was still strictly controlled by the London spice company.
Anise belongs to the same family as parsley and carrot. About 60 cm (2') in height, the plant is found just about everywhere, from southern Russia to northern Africa, India, and Central and South America. The fruit is collected when nearly ripe. It is left to ripen on racks, then the seeds are separated from the flower heads.
This Pimpinella should be distinguished from fennel (the vegetable) and from star anise (fruit of an exotic Chinese tree).
The anise we're speaking of is an umbellifer and its small ovoid fruits, with lengthwise ridges on a verdigris background, have a warm and spicy flavor and a remarkably aromatic odor.