Just a small amount adds a subtle licorice flavour that’s refreshing and fruity but with a slight bitterness.

Add to sauces and braises, homemade sausages and to a crumb for fish and chicken.

Aniseed pairs well with vegetables such as cabbage, cucumber and beetroot or use it in pickling brine. Include in baked goods such as biscotti and pie crusts.

How To Use:

Make aniseed tea. It’s a sweet, aromatic drink that may help settle the tummy and cleanse the palate. Simmer 1 – 2 tsp aniseed in 2 cups water for 5 mins. Add cinnamon or a sweetener, if you wish.

Give sweet potatoes a flavour boost by rolling first in 2 tbs olive oil, 1 tbs aniseed & 1 tsp salt before roasting.

Anise-flavoured cookies are popular throughout the Mediterranean. Try anise biscotti with a mix of whole and ground aniseed.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.