Aniseed Seeds Whole – 30g

$3.45

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Weight
30G

Product description

Aniseed Seeds Whole are a small oval-shaped seed which are native to the Mediterranean. They have a light brown colour and a sweet liquorice flavour that makes them great for sweet and savoury dishes alike. Aniseed seeds are not related to star anise which is native to China. Even though they have similar flavours, star anise is much stronger. Consequently, aniseed can be used as a substitute for star anise, and vice versa.

 

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Flavour Notes:

With a fragrant licorice-like flavour, Aniseed seeds can be used whole or ground for both sweet or savoury dishes. Its anise flavour means it can be used in place of Star Anise and vice versa.

Culinary Notes:

To Get The Most Out Of Their Flavour, Bloom The Aniseed Seeds In A Warm Pan Before Using To Release Their Volatile Oils.

Health Benefits:

Health benefits of aniseed include:

  • The essential oils present in aniseed make it an ideal cure for flatulence and to remove phlegm and catarrh in the bronchial passageways.
  • Boil water and add a teaspoon of aniseed to it. Leave this to infuse overnight. Strain and drink first thing in the morning with a little bit of honey. This cures indigestion and stomach pain.
  • Aniseed causes the body to perspire more and encourages urination thereby helping the body to detoxify by eliminating waste.
  • When taken twice a day (morning and night) over a sustained period of time, aniseed powder can reduce cataract in the eyes.
  • The expectorant property of this herbs helps relieve asthma symptoms.
  • Aniseed tea made by boiling water and steeping aniseed in it is an excellent cure for insomnia. To make it more palatable, you can add either honey or hot milk. Have this before going to bed for a sound night’s sleep.
  • The fungicidal properties of aniseed can help get rid of and prevent head lice.
  • The anethole present in aniseed essential oil improves the production of breast milk.
  • Aniseed can also be used as a mouth freshener

Ingredients:

100% dried Whole Anise Seeds

country of origin:

Turkey

other names or spelling:

Anise seed, aniseed, Pimpinella anisum

How to use

  • Its sweet liquorice-like taste is used in marinades, fruit salads and pickles.
  • Use when making bread dough in the kneading process or sprinkled on top
  • Aniseed tea makes a wonderful digestive aid after a large meal
  • In small amounts, aniseed makes a nice addition to sausages, or in tomato sauce.
  • Used to make aniseed biscuits, Italian biscotti and pastries
  • Add to flavour cakes and sweet fruit dishes
  • It combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic and nutmeg
  • Its pungent flavour means a little goes a long way, so add a teaspoon at a time
  • Mix with sea salt and rub over dry, scored pork skin before roasting for a fragrant, crisp skin
  • Grind in a mortar and pestle to create a powder for a more even infusion when cooking

The Spice People FAQs

Aniseed seeds are used to flavor a variety of dishes, including soups, stews, bread, cakes, cookies, and desserts. They can be used whole, crushed, or ground to add a subtle licorice flavour to dishes.

Aniseed seeds have a unique flavour that is difficult to replicate with other spices. However, they can sometimes be used as a substitute for fennel seeds or star anise in recipes, although the flavour won’t be exactly the same.

The amount of aniseed seeds used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste. Aniseed seeds have a strong flavour, so a little goes a long way.

    The Spice People FAQs

    Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

    Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

    These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

    Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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    Country Flavours

    This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

    History & influences

    Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

    What is Malaysian cuisine

    As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

    Spiceology

    Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.