Anise Blossom, Anise, tarragon

Category: Flowers

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.

Taste Friends

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. 


Sweet, Sour, Sour, Bitter, Umami
African, Alpine, Arabic, Asian, Australian, Balkan, Baltic, Chinese, Creolic, Dutch, 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
edible flowers

Related Recipes

Gastronomic Masterpieces