Your cart is empty
My green aniseed is a product from Syria where it develops in extremely favourable conditions. The Mediterranean climate allows it to develop all its flavours and to offer you a taste full of freshness
Anisum officinarum, pimpinella anisum or green aniseed is a herbaceous plant of the Apiaceae family to which dill, coriander and cumin also belong. It is its seeds that interest us here, those that we consume in a wide variety of dishes from starters to desserts. However, the aniseed is a fabulous plant of which one can exploit all the parts, of the sheets with the roots while passing by the stems. This plant is native to the Mediterranean basin (my green anise comes from Syria). It has been used since 1550 BC to treat digestive disorders. In France, it is Charlemagne who imposes its use, it appears besides in the famous capitular De Villis. In the Middle Ages, in France, elixirs are made from this aniseed while in England this plant is considered a drug. Today, green aniseed has made its way into our kitchens and is appealing both for its taste and its therapeutic properties.
We like its powerful smell, but also, and above all, its fresh and delicately sweet taste.
The pimpinella anisum produces very pretty white flowers which will give these famous grey-green seeds. They are harvested at the end of summer when they start to dry and fall off easily.
Green aniseed is a beautiful product that will accompany you throughout the day. It can be added to all your recipes, but is also very popular as an infusion. As an aperitif, green aniseed can be found in anisette or raki and ouzo.
The leek vinaigrette is a great classic of French culture. It's time to shake things up by adding green aniseed. Take the leek whites, wash them and cook them in boiling salted water for 5 to 10 minutes. Drain them. Prepare your vinaigrette with olive oil, vinegar, mustard, pepper and green aniseed. Spoon the dressing over the leeks and enjoy.
Prepare a marinade with small pieces of chicken, green aniseed and honey. Prefer a rather sweet honey like acacia honey. Leave the preparation for a few hours and then heat in a pan. Serve with rice and mushrooms. You'll love this salty dish full of freshness.
This simple and light dessert will gain in freshness with the presence of green anise seeds. Peel your pears and dice them. Cook them in a pan with water, a little sugar and green aniseed. Soften the gelatine in a bowl of water. Squeeze it out and add it to the preparation. Whip the egg whites until stiff and fold them gently into the warm mixture. Pour into your containers and leave in a cool place for 2 to 3 hours.
The green aniseed is a spice very appreciated for its virtues. First of all, it is an ideal product to support the digestion. Ideal against flatulence, bloating and belching, it can be consumed in infusion after meals. Anise is a natural expectorant, it is recommended to treat colds and coughs. Here again you can take it in infusion, alone or with honey. It acts effectively on the respiratory tract. Its galactogenic virtues help the rise of milk, the green anise in seeds is thus recommended for the nursing women. If you have bad breath, green aniseed is also recommended. However, it is not recommended to consume aniseed too regularly. Be careful not to exceed one-week cures because of its composition in anethol, an organic compound which can be irritating in too high a dose.
The green anise seed should be stored preferably in a dry place and away from light.