Aniseed

DESCRIPTION
Aniseed or Anise is a plant native to Southwest Asia & Eastern Mediterranean region. The spice derived is used for adding flavor to a number of food products. It can be used in raw form, after roasting as well as a blend in other seasonings. 

COMMON NAMES
Anise 

BLENDS WITH:
Cardamon, Caraway, Cedarwood, Coriander 

USES
Aniseed finds application in French carrot dishes, Hispanic stews, East Indian curries and Scandinavian breads. It also helps in balancing flavors of bay leaf & cinnamon. Aniseed is also used for flavoring liqueurs like anisette, ouzo, pastis, Ricard, Pernod, anesone, ojen, arrak, aguardiente, kabib and raki. Further, when brewed into tea, it can help in relieving congestion from colds, allergies or flu, in settling upset stomach with gas. Further, it also has antiseptic, antispasmodic & soporific properties and when taken with water it also helps in curing hiccups.