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: 100g PET jars, 1kg bags 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. The amount used is best kept light and we do find that 80% of those people who do not like aniseed are still able to enjoy Forest anise when it is well used in dishes. Its best use is probably in ice cream and then as a backnote flavour in seasonings and sauces. Forest anise is a natural flavour enhancer for tomatoes and other solanaceous vegetables as well as wild (and ordinary) mushrooms and it has some interesting bioactive effects which make it a valuable food ingredient.