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.
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 – 160g PET shaker jars
Many chefs find this a difficult herb to use and as there are many people who just don’t like aniseed as a flavour (often from abusing Ouzo, Pernod or Arrak in their younger days) it can be a highly polarising ingredient.
Its best use is probably in ice cream. Other applications include; as a backnote flavour in seasonings and sauces; as a natural flavour enhancer for tomatoes and eggplant (aubergine) and for mushrooms. Use in the bakery in breads, pancakes, muffins, custard fillings. Exceptional flavor as a liqueur and good in chocolates.