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Anise (/ ˈ æ n ɪ s /; [3] Pimpinella anisum), also called aniseed or rarely anix, [4] is a flowering plant in the family Apiaceae [2] native to the eastern Mediterranean region and Southwest Asia. [5] The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, [4] fennel, liquorice, and tarragon.
They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. [6] Even a small number of fruits tend to dominate the flavor of a dish. [5]
4. Cauliflower. Cauliflower is a true superfood, partly thanks to all its antioxidants. It’s also really mild, which is one reason it’s among the most popular veggies year-round. This ...
It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genera, [1] including such well-known, and economically important plants as ajwain, angelica, anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and sea holly, as well as silphium ...
Curious bakers use herbs to enhance all kinds of creations, from a lemon basil cheesecake to olive-oil thyme cake.But let’s consider the elegant, understated beauty of tarragon. Typically used ...
1. Cilantro. What it looks like: At first glance, cilantro looks a lot like Italian parsley; however, cilantro has slightly smaller leaves and thinner, more delicate stems.
The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole. [14] Caraway is used as a spice in breads, especially rye bread. [15] A common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish rye bread (see Borodinsky bread).
Grows tightly like boxwood, very small leaves, strong flavor, great for pestos. Purple ruffles basil: O. basilicum 'Purple Ruffles' Solid purple, rich and spicy and a little more anise-like than the flavor of Genovese Basil. Magical Michael: O. basilicum 'Magical Michael'
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