Aniseed is an aromatic herb, known for it’s flavour and medicinal properties. It has a sweet licorice flavour, that lends itself to both sweet and savoury use.\n
It’s the key flavour in spirits and liqueurs such as Ouzo, Arak, Raki, Mastika and Sambuca. Or try it in your fermented vegetables, in bread, or in small amounts to flavour gin.
Here’s a recipe for Pastis Aniseed Liqueur that you can make at home:
In a mortar and pestle, break up:
- 1/2 tsp aniseed
- 1/2 tsp fennel seeds
Add them to a jar with 1 1/2 cups vodka. Seal and store away from direct sunlight, giving an occasional shake over the course of 5 days.
Make a sugar syrup by combining 1/3 cup sugar with 1/2 cup water in a small saucepan, heating with gentle stirring until the sugar is dissolved, then gently simmer a few minutes.
While the sugar syrup is cooling, strain the spices from the vodka with a coffee filter or multiple layers of cheesecloth (repeat until sediment-free).
Combine the vodka infusion with the cool sugar syrup. Store a few days before enjoying
Note that aniseed is different in flavour and use to star anise.
