Licorice. You either love it or hate it. That’s the flavor you get from the Aniseed, which by the way, is actually fruit. A flavoring agent used by Romans, Greeks, and Egyptians, it has come back again in its popular for use in both sweet and savory dishes, teas, and other drinks as well.
Also known as Chinese Star Anise, Anise Star, Indian Anise, Takkola, and Chakra Phool, it was popular in London by the 1300s, the tolls used to pay for the import of the fruit were used to pay for the repair of London Bridge. You do remember when it fell down, right? Sorry. Moving on.
What is Anise? 
Today Aniseed’s licorice flavor is used all over the world for both sweet and savory recipes. The fruit, not seed, comes from the anise plant. In fact, most licorice flavoring used in cooking and drinks comes from anise, not the licorice root as most people expect.
There are two plants, not to be confused, the Anise plant and the Star Anise plant. Aniseed actually comes from the Anise plant, the seeds coming from the star-shaped flowers after they are dried and seeded.
The Star Anise plant looks similar to the star-shaped flowers but is smaller and is common in Asia, especially China and Vietnam. The flavor of the seed has that licorice flavor but is much milder. There is another licorice-flavored plant as well, fennel, also well known. The licorice flavor in all three plants comes from the natural compound called anethole.
How is it Used?
Aniseed is used in cooking, baking, drinks, teas, and any place where want the licorice flavor. It can be used whole, ground, or as an oil or extract. Star Anise is native to China and Vietnam, this particular spice is extremely popular in Asian food and is, in fact, one of the ingredients in the Chinese Five Spice Seasoning.
Anise Cookies
What you need
- spice grinder
- Electric mixer
- Cookie sheet
- 1 egg
- 1 cup sugar
- ½ cup oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon aniseed seeds coarsely ground
- 2 teaspoons ground aniseed
- 2 teaspoons coarse ground fennel seeds
- 1 tablespoon ground nigella, cumin, or celery seeds
- 3 cups all-purpose flour
- 1 tablespoon sesame seeds optional for topping
What you do
-
Preheat the oven to 350°F
- Grease or line a baking sheet
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Beat oil and sugar
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Beat in the egg
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Beat in the spices, and then the dry ingredients.
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Mix until well mixed.
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Divide the dough into small balls, depending on how big you want your cookies. Roll each ball into a tube and wrap it around connecting it into a circle or doughnut. Place on cookie sheet.
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Bake for 12-16 minutes, watching to keep from burning. Remove when tan around the edges against the pan.
- Place on cooling rack until cool. Store in an airtight container for up to 1 month. Stored they may lose their crunch but are still yummy.
Anise Ginger Beef Roast
What you need
- Skillet
- Crock Pot
- 1 lb lean sirloin roast
- 2 cups vegetable broth
- 1 tablespoon peanut oil
- 2 tablespoons low-sodium soy sauce
- 4 cloves minced garlic
- 2 tablespoons crystallized ginger, minced
- 1 tablespoon ground Aniseed
- 1/4 cup brown sugar
What you do
- Heat oil in a skillet on medium heat
- Sear meat on all sides
- Add vegetable broth and soy sauce to skillet with the meat and bring to a boil
- Transfer meat and sauce to the slow cooker
- Add garlic, ginger, Aniseed, and sugar to the pot
- Cover and cook for 4 hours on high or 7 hours on low until meat is tender and cooked through
- Remove meat from slow cooker and place aside covered to keep warm.
- Strain sauce into a small saucepan to remove spices
- Bring sauce to a boil until reduced by 1/2 and starts to thicken
- Drizzle sauce over sliced meat and serve
Anise Tea
There are some possible health benefits to Anise Tea. It can help in digestion, skin health, it’s an antifungal, for blood sugar, depression, and works with antioxidants and as an anti-inflammatory.
What you need for 2 cups
- 1-2 tablespoons loose-leaf green tea
- 1 stick cinnamon, broken into pieces
- 4 whole star Anise, or 1 tablespoon broken star Anise pieces
- 2 cups boiling water
- Large tea ball or tea strainer. Can also be made in a French press
What you do
- Place your tea herbs into the strainer or French press.
- Pour hot water over the herbs in a heat-safe cup or the French press.
- Steep for 2 – 3 minutes. Don’t steep too long as it could get bitter.
- Sweeten to taste and serve.
Wrapping It Up
Now as I sit here with my cuppa wrapping this up, I was thinking that aniseed along with cardamom, cinnamon, and smoked paprika are by far some of my favorite spices and all are trending right now. It’s amazing how many of these you can use together.
However, if you want a nice kick in your tea or on your pork chops, the licorice flavor of is definitely a way to go. And with that being said, I don’t even like licorice but love the flavor this seed (fruit) adds to dishes and drinks like the recipes above. If you’d like to see more great recipes by writers with Total Apex Entertainment, click here. For more fabulous articles by me, click here.
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