Australian Functional Ingredients – by Vic Cherikoff

Aniseed Myrtle Oil

Flavour – Subtle pernod-like aniseed flavour with a sweet after taste.

Colour and Appearance – Transparent pale yellow fluid.

Typical Use – Flavour cream, milk, oil, vinegar or stock for desserts, sauces, dressings. Suits apricot and pear flavours. Particularly good in ice-cream.

Helpful hints – Flavour dissipates on heating so best used as a post-cooking flavouring at 2 to 4 drops per litre of product.

Storage and Packaging – Cool, 125ml bottles.

Special note – Pure essence available for food manufacturers.



Vic Cherikoff