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Anise  [AN-ihss]     Known as far back as at least 1500 BC, this small annual plant is a member of the parsley family. Both the leaves and seed have a distinctive, sweet licorice flavor. The greenish brown, comma-shaped anise seed perfumes and flavors a variety of confections as well as savory dishes. It's also used to flavor drinks such as Pastis, Arrack, Anisette and Ouzo. Anise seed plays an important role in the cooking of Southeast Asia. Chinese cooks are more likely to use Star Anise than anise seed.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the spice complements nicely.

Salads apple; beet; cabbage; cucumber; fruit
Soups & Stews cabbage; cauliflower; fruit; rutabaga; turnip
Fish & Poultry chicken; duck; shellfish
Meats beef; veal
Vegetables beets; carrots; sauerkraut; turnips
Pasta; Grains;
Dried Beans
noodles; rice
Cheese & Egg Dishes cheese spreads; cottage cheese; deviled eggs; sandwich spreads
Sauces fruit; sweet
Desserts fruit; gingerbread
Miscellaneous chutneys; marinades; sweet breads

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