Green anise seed

Using Whole Green Anise in Cuisine

Whole green anise possesses a characteristic aroma that often creates a sensation. Its flavors subtly enhance the taste of your preparation.

Some suggestions for using whole green anise in your cooking

Green anise is known for its versatile use in sweet dishes. When incorporated into your flour, it adds its fruity note to bread, cookies, and other pastries. You can also try it in your jams and chutneys, as it will lend a pleasant freshness to the palate. Green anise pairs wonderfully with gingerbread and creamy desserts like flans, crème brûlée, panna cotta, and rice pudding. It is also delightful when used for infusions or in tea.

You can even make your own anise sugar: just mix 1 kg of brown sugar with a teaspoon of whole green anise in an airtight jar. Let it rest for 8 days before trying it out...

Here are some recipe ideas to use whole green anise in your sweet preparations:

• - green anise crème brûlée: first, crush the anise seeds and then add them to a saucepan with milk and the other ingredients to infuse the cream;
• - green anise infusion: when the water boils, add 1 teaspoon of crushed anise seeds and let it steep for about ten minutes;
• - gingerbread: before adding eggs and milk, mix 1 teaspoon of whole green anise into the mixture;
• - green anise whipped cream: add 1 teaspoon of whole green anise to the cream and whip it to form whipped cream.

Less common, whole green anise also finds its place in savory dishes. It pairs perfectly with white fish and can be used as a condiment to enhance the flavors of potatoes, beetroots, or mixed salads. Combined with fresh cheese or goat cheese, whole green anise will enchant your taste buds. Here are some recipe ideas to use whole green anise in your savory preparations:

• - green anise lentil salad: sprinkle the lentil salad with 1/2 teaspoon of whole green anise seeds, then serve;
• - green anise tomato chutney: before cooking the tomatoes, add 1/2 teaspoon of whole green anise seeds to the onions and other spices in a saucepan;
• - green anise and zucchini tart: add 2 teaspoons of whole green anise to the mixture, then pour it over the zucchini and bake.

Whole Green Anise: A Balance of Sweetness and Power

Whole green anise exhibits both powerful and subtle aromas. Its fragrance is strong and intense, while its flavor is delicate and sweet. Its notes are soft, sweet, and fresh.

Exploring the Botany of Whole Green Anise

Green Anise, Part of the Apiaceae Family

Green anise belongs to the variety Pimpinella anisum, a plant in the Apiaceae family, just like coriander, fennel, parsley, and cumin. It is often associated with star anise, also known as "badiane" or "star anise," but they come from different plants.

How does green anise grow?

Green anise comes from a plant that can reach a height of 50 to 80 cm. The seeds of green anise, typically harvested in early September, are contained in the plant's white flowers. Only the seeds are used in cooking.

Tracing the Origins of Whole Green Anise

The origins of green anise

Green anise is native to the eastern Mediterranean basin and has since spread widely throughout Europe. For a long time, the Egyptians and Romans have appreciated and used green anise for its medicinal properties. In the Middle Ages, these seeds were still recommended and valued for their health benefits. Today, anise is used both for its delicious flavors and its medicinal virtues.

Benefits of using whole green anise

Green anise was once used for its medicinal and digestive virtues. Indeed, it contributes to digestive and intestinal health, as it supports digestion and soothes intestinal spasms. Green anise can improve respiratory health as it soothes the throat and pharynx in case of irritation.