Aniseed, also known as anise, is a small, oval-shaped seed with a distinct sweet, liquorice-like flavour. It comes from the anise plant and has been used for centuries in both sweet and savoury cooking. In baking, it adds a warm, aromatic note to a variety of traditional recipes.
Aniseed is popular in European and Middle Eastern baking, often found in spiced biscuits, sweet breads, and fruit cakes. Its strong flavour means only a small amount is needed to enhance your recipes.
Uses:
Add to spiced biscuits, fruit cakes, or sweet buns
Use in traditional recipes such as aniseed rusks or Italian biscotti
Infuse in syrups or steep in milk for flavoured custards and puddings
Can also be used in savoury dishes such as pickles or spice blends
Directions for Use: Aniseed can be used whole or ground, depending on the recipe. For a more intense flavour, lightly crush or toast the seeds in a dry pan before adding to your mix. If steeping in liquid, strain before using to keep the texture smooth.
Start with a small amount—around half a teaspoon for most recipes—and adjust to taste. Its strong flavour pairs well with spices like cinnamon, cloves, and nutmeg.
Store in an airtight container in a cool, dry place to preserve its aroma and strength.
