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ANISE

Anise seeds give the dish warm sweet and fruity accents. To open up its aroma, it is recommended to warm up seeds in a dry frying pan and crush it into powder after that. Anise is perfect for fish, seafood and poultry when paired with dill, fennel and coriander. It brightens flavor of stew, especially beef stew. Anise is the spice that balances sour sumac in syrian za'atar and makes up unsweetened taste in ras-el-hanout. Anise in some rare cases is able to replace fennel. It is added in the early stages of cooking process.

Anise pairing:

Fruits and vegetables: apricot, pineapple, watermelon, pomegranate, pear, melon, cabbage (including cauliflower and sauerkraut), potatoes, strawberries, cranberries, root vegetables, carrots, parsnips, peaches, rhubarb, turnips, beets, plums, pumpkin, citrus, apple.

Protein product: beef, wild game, legumes (especially beans, lentils, rice), seafood (especially crabs, mussels), nuts (almonds, hazelnuts, walnuts), poultry (especially chicken, duck), fish, pork, cheeses (especially goat cheese, ricotta), eggs.

Other foods: baked food and pastry, raisins, vegetable oil (olive oil), butter, honey, beverages (tea), sugar, lemon juice, pickles and marinades, soups and stews (especially fish), dough, dates, bread.

Seasonings and spices: star anise, basil, vanilla, cloves, cumin, ginger, cardamom, cilantro, coriander, cinnamon, sesame, turmeric, nutmeg, mint, fenugreek, allspice, black pepper, chili, celery, caraway, dill, fennel, garlic.

Cuisines and dishes: Middle Eastern cuisine, German cuisine, Greece cuisine, South American cuisine, Vietnamese cuisine, Indian cuisine, Chinese cuisine, Moroccan cuisine, Portuguese cuisine, Egypt cuisine, Scandinavian cuisine, sauce mole, Mediterranean cuisine, French cuisine.