Anise Seed

[donna]

Since there was mention of Anise as ingredient in Chinese Chicken Soup, thought discuss Anise. This is the spice for this month.

Anise Seed is a fruit of an annual plant of the parsley family as are caraway, fennel, celery, cumin, dill, and coriander. The seed is small, oval in shape, something like caraway, and is usually grayish-brown in color. There are approximately 100,000 seeds in a pound. Most of the Anise we receive comes from Spain and Mexico.

Anise Seed has been known as a medicine or a flavor for medicine since prehistoric times. It is mentioned in the Bible. It was a tradition of the Romans to hang an Anise plant near one's pillow, preventing bad dreams. To hold a sprig of Anise in the hand warded off an attack of epilepsy. In the 9th century Charlemagne ordered Anise to be grown on imperial farms.

Anise is available whole and ground. It is unmistakably identified with licorice flavor and is used particularly in Italian baking, on coffee cake and sweet rolls. It is famous in the cordial anisette and other liqueurs. Many cough syrups use it as a flavor.

Star Anise, a star-shaped seed, formerly imported from China, has a similar flavor and use. The demand for it comes mostly from the north Midwest states. Star Anise is usually only available in limited quantities.

From: "A handbook of Spices, Herbs, Seasonings And Flavorings" by Durkee.

 

[Allie]

World's easiest Chinese refrigerator pickles:

Mason jar
4 Japanese cucumbers, which are small and smooth, or the same volume other cucumbers
5 tbsp soy sauce - look for Chinese style which has more soy and less wheat
2 1/2 tbsp sugar
2 1/2 tbsp of rice vinegar
1 tbsp anise or star anise (star anise is more expensive)
1 bulb ginger (about the size of a thumb)
Several drops la-yu brand hot pepper oil or similar

Wash the cucumbers well. Slice into quarter-to-half inch strips the length of the jar. If using large cucumbers, seed them before cutting strips. Peel and slice the ginger into julienne.

Put everything in a small saucepan. Bring to boil and cook for exactly one minute. Remove from heat and allow to cool. When cool, pour into jar and place in refrigerator. These will be ready next morning and keep for about a week.

I'm told the Chinese name for these is Hua Gua. We used to love them at a nearby Chinese restaurant. Then it burned down and I had to learn to make them myself! The strong flavor of licorice and ginger perfectly complements rich flavors such as duck.

 

[donna]

Thought bump this thread on Anise., since mentioned in Eleanor's cookie thread.

 

[donna]

As stated before, Anise has remained irresistible to this day as a medicinal, culinary and aromatic herb.

As to its culinary use: "As the loftiest of licorices, anise imparts a refined and consistent flavor to foods. The seed can be used whole or ground. It mingles well with eggs, stewed fruits, cheese spinach and carrots. It is popular in Hispanic cookery. They use in soups and stews and pastries.
One of most noted uses of anise is a s flavoring in various liqueurs. Combine equal parts anise, coriander and fennel seed in sugared vodka and you have anisette."

from: "Rodale's Illustrated Encyclopedia of Herbs", 1987. Page15.

 

[donna]

Trivia:

Anise found wide application as mousetrap bait. The mice found it irresistible.

It was so valuable that Romans used it to pay taxes.
What catnip is to cats, Anise is to dogs. They love the scent. In drag hunting a sack saturated with the anise oil is dragged across countryside to provide scent to foxhounds/ In greyhound racing the artificial hare is scented with the oil.

 

[donna]

Some cooking Tips for Anise:

Create a cheese by combining 1 cup creamed cottage cheese with 1 tablespoon minced fresh anise leaf, 1/2 teaspoon ground anise seed. and 1/2 teaspoon Dijon mustard.

Substitute anise seed for caraway seed in bread and cookie recipes.

When making court bouillon or fish stock, add anise to taste.

 

[JPK Huson 1863]

It's been around as a medicinal herb since forever. You wonder who was the first person to pick it and say " Hmmm, tastes wonderful, let's see what it could do for a bad cold? "

 

[GS]

I always keep anise seed, which I grind, and occasionally place in teacake dough. Very fragrant when baking, and YUM!

 

[donna]

For National Anisette Day, bumping this thread on Anise.