Anise flavour
is surely one of the most divisive flavours in the world. But love it or loathe
it, anise is on our blog today as our “Spice of the week”.
As a spice,
anise is the dried seeds of the Pimpinella
anisum, a plant better known as aniseed. Its notable for its taste, but it
can also be used to remove the characteristic smells from fish, meat and oil!
And what’s more, in oil form it causes paralysis in some pirates, so it’s an
effective lice and roach repellent.
Aniseed’s
positive effects (ranging from breath freshening to medicinal properties) have
made it one of the most celebrated plants in history. Discover its fascinating
story (which includes Ancient Egypt, the Roman Empire and the Reign of
Charlemagne) and illustrations in the Biodiversity Literature Exhibition!
Aniseed’s
positive effects (ranging from breath freshening to medicinal properties) have
made it one of the most celebrated plants in history. Discover its fascinating
story (which includes Ancient Egypt, the Roman Empire and the Reign of
Charlemagne) and illustrations in the Biodiversity Literature Exhibition! http://www.biodiversityexhibition.com/
Anise macaroons
2 whipped egg whites
100 g fine sugar
1 teaspoon ground aniseed
Grated lemon peel
Preheat oven to 100°C. Whip egg whites until very stiff, mix in grated lemon peel and ground aniseed. Spoon mixture into a piping bag with star-shaped attachment and pipe small blobs onto a cookie sheet lined with baking paper. Bake for about 1 ½ hours on center rack. Allow to cool.
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