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Anise seed is sprinkled on the baking sheets just before putting them in the oven (about ten minutes is usually sufficient, but the cooking time also depends on thickness). 1-2 teaspoons of anise extract can also be added to the dough to increase the taste (which is rather like licorice), and the amount of cookies varies on the thickness.
The word is used for both the species of herb and its licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice indigenous to South China [15] called star anise (Illicium verum) widely used in South Asian, Southeast Asian and East Asian dishes.
Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices reflects the five traditional Chinese elements (wood, fire ...
Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavor.
Anethole (also known as anise camphor) [2] is an organic compound that is widely used as a flavoring substance. It is a derivative of the aromatic compound allylbenzene and occurs widely in the essential oils of plants. It is in the class of phenylpropanoid organic compounds.
Chia seeds contain soluble fiber and so absorb liquid and expand. “Chia seeds can be added to oatmeal or smoothies,” says Mirchandani. “I’ve heard people add it to rice dishes because of ...
Anise of Flavigny is a candy from Flavigny-sur-Ozerain in Burgundy. Anise candies were first made by the Benedictine monks of the abbey of Flavigny (founded in 719), as reported by the Roman traveller Flavius. After the French Revolution, several confectioners began making this delicacy using the same recipe. Only one manufacturer remains today ...
Mukhwas is a colorful South Asian [1] after-meal snack used as a breath freshener. [2] As per Agamas, mukhwas forms one of the components of sixteen upcharas (offerings) to a deity in a Puja, the Hindu mode of worship or prayer. [3] It consists of various seeds and nuts, often fennel, anise, coconut, coriander, and sesame.
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