Anise Blossom, Anise, tarragon
Anise Blossom tastes of aniseed with a hint of tarragon.
- South America
- Taste / Aroma
- Anise, tarragon
- Spring, Summer, Autumn, Winter, Asparagus, Coquille St Jacques, Easter, Fathers Day, Game, Lobster, Mothersday, Oyster, Strawberry, Valentine's Day
- Cold, 2-7 °C
Anise Blossom tastes of aniseed with a hint of tarragon. The aromatic taste of tarragon is present in the stem, while the flavour of aniseed is in the flowers.
Anise Blossom also goes excellently with desserts, amuses-bouches, and cocktails.
The plant is native to Mexico and Central America and has been in use since Aztec times, both for religious and medical purposes. It is eaten as an herb and is commonly used as a substitute for tarragon. The leaves have a tarragon-like flavor, with hints of anise. In areas where it is native, the leaf is an important flavouring of ‘chocolatl’, an Aztec foaming cocoa-based drink. The dried leaves and flowering tops are steeped in hot water to make tea that is a popular drink in Latin America.
Anise Blossom is are available year round and can easily be stored for up to seven days at a temperature of 2-7°C.
Produced in a socially responsible culture, Anise Blossom meets the hygienic kitchen standards. The product is ready to use, since it is grown clean and hygienically.
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- Sweet, Sour, Sour, Bitter, Umami
- African, Alpine, Arabic, Asian, Australian, Balkan, Baltic, Chinese, Creolic, Nederlands, French, Greek, Indian, Indonesian, Italian, Japanese, Mediteranean, Nordic, Persian, Portugese, Spanish, Turkish
- Baking, Decoration, Garnish
- Green, Yellow
- Alcohol, Cheese, Cocktail, Crustaceans, Dessert, Fish, Fruit, Game, Pastry, Poultry, Snack, Starter, Sushi, Tea, Vegetarian, Vegetables, Water
- Taste Friends
- Gin, Vodka, Cheese (others), Chocolate, Prawns, Lobster, Crab, Crustaceans others, Cod, Monkfish, Shellfish, Apple, Coconut, Olives, Peas, Plum, Pumpkin, Strawberry, Deer, Rabbit, Game (other), Basil, Dill, Fennel, Sage, Tarragon, Anise, Ants, Insects (others), Goat, Lamb, Truffle, Pistachio, Duck, Pheasant, Pigeon, Quail, Scallop, Oyster, Squid, Mustard, Vanilla, Artichokes, Beetroot, Carrot, Cauliflower, Onion, Couscous, Olive oil