Australian Functional Ingredients – by Vic Cherikoff

Forest Anise

Flavour – Subtle Pernod-like aniseed flavour with a sweet aftertaste.

Colour and Appearance – A fine light green powder which can still provide texture in biscuits and cakes.

  • Ingredients* – aniseed myrtle, lemon myrtle, aniseed myrtle essential oil

Typical uses – Use with white meats as a sprinkle, mixed in stuffing or part of a stock seasoning. Add to desserts (eg. ice cream), cream cheese or bread.

Helpful hints – Extremely versatile flavouring. Oils are volatile and can dissipate with heat so best added as a post-preparation seasoning or cold-formulated. Use at around 0.5% (5g/kg) addition.

Storage – Cool and dark

Packaging – 30g sachets, 180g shaker jars, 1kg bags or bulk

Many chefs find the pure aniseed myrtle a difficult herb to use and so we created Forest anise which is balanced in terms of the aromatics. Additionally, there are many people who just don’t like aniseed as a flavour (often from over-indulging in Ouzo, Pernod or Arrak in their younger days) so it can be a highly polarizing ingredient. However, I have found that 90% of people who say they don’t like aniseed will still say they do not mind the flavour of forest anise.

Its best use is probably in ice cream and other dairy products such as yoghurt and custard. Another good use is as a backnote flavour in seasonings and sauces as forest anise is a natural flavour enhancer for tomatoes and mushrooms and it has some interesting bioactive effects which make it a valuable food.



Vic Cherikoff