Description:
Though similar in flavor to star anise, anise is quite different. It comes from the Pimpinella anisum plant, which is part of the parsley family. It has a sweet, aromatic flavor that is much like black licorice. In fact, it is often used to flavor licorice as well as black jelly beans.
It comes from the Mediterranean region and is a key ingredient in candy and alcoholic drinks, such as Ouzo, Sambuca and Absinthe. It pairs well with seafood, and can also be used in dairy products, gelatins, meats, and breath fresheners. In Europe it’s used in cakes, cookies, and sweet breads, while in the Middle East and India it’s used in soups and stews.
History:
It’s generally agreed that the Egyptians were the first to have cultivated anise, more that 2,000 years ago. Both biblical and ancient Egyptian texts mention its use for both culinary and medicinal purposes, and the seeds were often entombed with the bodies of Pharaohs.
It was also cultivated by the Greeks and Romans, and made its way to Europe by the Middle Ages. By the 14th century, anise could be found throughout the Mediterranean as well as Germany and England. Anise seeds were introduced to the New World by the Spanish and the Virginia colonists, and made its way to Mexico where it became a staple in many Mexican dishes.
Medicinal Uses:
Anise is most commonly used for indigestion, and to reduce the pain and bloating of irritable bowel syndrome (IBS). A cup of anise tea before bed is thought to reduce the symptoms of asthma and sleep discomforts due to allergies. Anise seed extract has been taken to reduce the frequency of hot flashes in menopausal women. It is sometimes used as an expectorant for dry coughs, and aniseed tea can help alleviate the pain of a sore throat.
Other Uses:
Anise has a wide history of use in folklore. Ancient Greeks and Romans believed anise seeds had the ability to avert the evil eye. It was also believed to act as an aphrodisiac. It was used in voodoo and lunar rituals, and it was believed that filling a small pillowcase with anise seeds will prevent nightmares, while the fresh leaves will ward off evil spirits.
In modern use, anise seed extract is used in perfume, soap, creams, sachets, and toothpaste. It can also be mixed with lard for a treatment for insect bites.
Recipes:
Anise Milk
Ingredients:
1 cup milk
1 teaspoon crushed anise seeds
Instructions:
Place milk and anise seeds in a pot and bring to a gentle boil. Strain into a mug. Add sweetener if desired.
Bizcochitos (Anise Cinnamon Sugar Cookies)
Ingredients:
1 cup butter
1 3/4 cups sugar (divided)
1 1/2 teaspoons aniseed
1 large egg
2 tbsp rum
3 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoons salt
1 teaspoon ground cinnamon
Instructions:
Preheat oven to 300 F. Grease a baking sheet or line it with parchment paper.
Cream the butter and 3/4 cup of the sugar until light and fluffy.
Crush the aniseeds in a mortar and pestle.
Add the crushed aniseed, egg, and brandy to the creamed mixture and combine thoroughly.
Add the flour, baking powder, and salt. Stir to combine.
Divide the dough in half and pat each half into a 1-inch thick disk.
Wrap disks of dough in plastic and chill for at least 30 minutes.
In a medium bowl, combine the remaining cup of sugar with the cinnamon.
Working with one disk at a time, roll out the dough to about 1/4-inch thick on a well floured board. Cut the dough into shapes.
Dip in the cinnamon-sugar mixture and put on prepared baking sheet. Repeat with the remaining dough.
Bake for 12 to 15 minutes.
Transfer to a rack to cool.
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