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.