Whole Anise Seed
Estimated Inventory, 6 ct : 1.83
This item was last sold on : 11/19/24
Description/Taste
Anise seeds are small, measuring about 3.5 mm in length, and are tear-drop shaped seeds most often used dried. Fresh Anise seeds have a sage green coloring that transitions into a grey-brown hue as they dry. The seeds are slightly hairy, with five distinct dorsal ridges running lengthwise along the surface. The seeds feel slightly hollow to the touch and crumble easily, releasing an intense licorice aroma. Anise seeds emit a strong licorice flavor with subtle spiciness and a sweet floral finish.
Seasons/Availability
Dried Anise seeds are available year-round, and fresh seeds are harvested in the autumn.
Current Facts
Anise seeds are the aromatic schizocarp fruit of Pimpinella Anisum, a flowering plant with bright green leaflets and a pungent licorice scent belonging to the Apiaceae family. As the fruit matures, it separates from the plant and splits, and each half of the fruit produces a single Anise seed. Anise seeds are also commonly known as Aniseed or Sweet Cumin and mature one month after pollination. There are many different commercial varieties of Anise seeds that vary considerably in size. Spanish-grown Anise is the largest and is often reserved for pharmaceutical use, while Russian and German varieties are smaller, darker, and often utilized for distillation. The name Anise comes from the Latin ‘anisum’ and Greek ‘anison,’ which is often confused for the Greek word for dill ‘aneton.’ It is important to note that Anise seeds and star anise, while often mistaken for the same spice, do not come from the same plant, and are considered different spices with similar flavor profiles.
Nutritional Value
Anise seeds are rich in iron and contain small amounts of manganese, calcium, magnesium, and phosphorus. The seeds also contain anethole, an essential oil that gives Anise seeds their licorice flavor. Anethole oil is said to aid in digestion and has been used to help alleviate gas, upset stomach, colic, and morning sickness. Research also suggests Anise seeds mimic estrogen and can help relieve symptoms caused by menstruation and menopause.
Applications
Anise seeds can be used whole or ground. The seeds are widely used to flavor meat and vegetable dishes in Mediterranean and Asian cuisine, specifically soups and curries. In Europe, Anise seeds are commonly used to flavor cakes, cookies, and quick and leavened bread. They are the characteristic ingredient in the German bread anisbrod and are commonly found in Italian biscotti. Anise seeds are also used to create the distinct licorice flavor of many liqueurs like absinthe, anisette, pernod, and ouzo. Anise pairs beautifully with goat cheese, seafood, and game meats like lamb. The sweet licorice flavor of Anise also works well with figs, citrus, and melon, as well as mint and basil. When roasted with carrots and parsnips, Anise seeds impart a floral licorice flavor that helps enhance the root vegetable’s inherent sweetness. Brew Anise seeds to make an herbal tea that can soothe an upset stomach or relieve gas and indigestion. Anise seeds should be stored whole in a dry, cool place. Whole seeds can be stored for three to four years. Ground Anise will lose its potency more quickly than whole seeds, reducing its shelf life to one year.
Ethnic/Cultural Info
Anise seeds have a rich history throughout ancient cultures, with references in Egyptian, Greek, and Roman texts. In Ancient Rome, Anise seeds were used to flavor a cake made of meal, cumin, anise, and other aromatics known as mustaceoe. This spiced cake was served after a feast as a digestive aid for guests. At Roman wedding celebrations, mustaceoe was traditionally broken over the bride’s head as a symbol of good fortune before being enjoyed by the guests. It is believed that this Ancient Roman tradition is the origin of the traditional wedding cake seen in weddings today. In folklore, Anise has a history of use in voodoo and lunar rituals. It is believed that filling a small pillowcase with Anise seeds will ensure a night free of nightmares and that the fresh leaves will ward off evil spirits. Folklore from Ancient Greece and Rome also lists Anise seeds as having the ability to avert the evil eye, a glance believed to impart injury or death on whomever it falls. Today, the oil from Anise seeds is used in perfumes, toothpaste, soaps, and other cosmetics for its sweet, invigorating aroma and antiseptic properties.
Geography/History
Anise seeds are endemic to the East Mediterranean basin. The use of Anise for both culinary and medicinal purposes is mentioned as early as 1500 BC in Egyptian texts, and the seeds were often entombed with the bodies of Pharaohs. Anise seeds were cultivated by the Ancient Greeks and Romans over 2,000 years ago and were spread by Charlemagne and Roman legions to Europe in the middle ages. By the 14th century, Anise could be found throughout the entire Mediterranean region and as far north as Germany and England. In 1305, Anise was listed by King Edward I as a taxable drug, and the taxes levied on the import of the valuable spice were used to help repair and maintain the London Bridge. Anise seeds were introduced to the New World by both Spanish Missionaries and the Virginia Colonists. Colonists were required by law to plant six plants on their land, and in Mexico, Anise quickly became a staple in native dishes like Mole Poblano and Pan De Muertos, a bread baked for the Dia De Los Muertos celebration. Anise seed is now commercially cultivated in warmer areas of Europe, Asia, India, North Africa, and throughout the Americas. Anise seed can be easily found in the spice section of most grocery stores throughout these areas.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Books and Records | San Diego CA | 619-310-5298 |
| False Idol | San Diego CA | 619-269-2202 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| InterContinental Vistal Bar | San Diego CA | 619-501-9400 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| The Plot Restaurant (Costa Mesa) | Costa Mesa CA | 714-852-3181 |
| Finca North Park | San Diego CA | 619-581-3003 |
Recipe Ideas
Recipes that include Whole Anise Seed. One
is easiest, three is harder.| Mushrooming Together |
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Spiced Wine Caps (and a side of Pork Chops) |
