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ChefTalk.com › Cooking Terms › Anise ( Licorice )

Anise ( Licorice )

Cooking Term

 

Definition:
Anise: A Mediterranean licorice frutal herb that is produced and used in liquors, aperitifs and after dinner cordials worldwide.
 
This fragrant herb is also used in making candies, medicines and as an Herbal Infusion for stomach ache remedies.
 
In Italy:  Anisetta and Sambuca are two well known apertifs or after dinner cordials made of anise
 
In France: Pernod and Ricard are two the best known aperitifs produced with Anise
 
In Greece:  Ouzo, an anise apertif is the national liquor of Greece
 
In Spain: Anis is a popular aperitif for Spaniards
 
In Turkey: Raki is the Turkish take on anise  
 
 
 
 
 

 

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ChefTalk.com › Cooking Terms › Anise ( Licorice )