(PIMPINELLA ANISUM) Native to the eastern Mediterranean, this plant has been used by humans since Bibical times.
Its sweet smell reminds us of the sweet smells of licorice, tarragon, & fennel. Has small white flowers that produce
fragrant aniseed. Anise is used in many recipes.
Anise flavoring nowadays doesn't come so much from the original anise plant as it does the unrelated star anise. So if
you want the real thing for your spice cabinet, then this anise is the one you need. Very popular in confectioneries, such as black jelly beans, aniseed balls
(in Britian, it is very popular), Italian pizzelle, Austrian Anisebogen, New Mexican Bizcochitos..the list goes on. In India, its seed
is commonly eaten after a meal as a digestive aid. It is used in a lot of liqours around teh world such as flavor Middle Eastern arak, Mexican Xtabentun, Colombian aguardiente,
French spirits absinthe, Greek ouzo, Dutch Brokmopke, German Jagermeister, Italian sambuca, Peruvian anís, and Turkish raki.
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Any statement made concerning medical
conditions treated with this herb is not intended as sound medical advice. The
seeds are NOT to be ingested only planted. Herbs need to taken only with
the guidance of a trained physician or established herblist.