Anise (Anise Seed) and Star Anise are two different components from two different plants. They are not the same.
They aren't even native to the same areas.
Please differentiate, or notice the differentiation when baking, cooking, using in medicine, and incorporating into magic.
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Aniseed for Fertility, Menstruation, Pregnancy, and Lactation: A Review
Aniseed, a spice with a licorice-like flavor, has a long history of use in traditional medicine for various health concerns, including those related to reproductive health. But does the science back up these claims? Let’s delve into the available evidence to see if aniseed truly lives up to its reputation.
READ: 15 Science-backed Chinese Herbs That Can Improve Your Chance Of Getting…
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Robert's Homemade Italian Sausage Recipe
It's simple to make and delicious to eat Robert's Homemade Italian Sausage. Extra lean meat, minimal sugar and sodium content, and abundant flavor in every bite. Use in any Italian sausage-requiring recipe. 1/4 cup dry red wine chilled, 1/2 teaspoon dried parsley flakes, 1/4 teaspoon dried minced onion, 1 pound lean ground pork, 2 teaspoons black pepper, 1.5 teaspoons fennel seed, 1/2 teaspoon anise seed, 1 tablespoon garlic powder, 2 teaspoons paprika, 1/2 teaspoon cayenne pepper, 1/8 teaspoon ground mace, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/4 teaspoon sea salt, 2 pounds extra-lean ground turkey breast, 1 tablespoon raw sugar, 1/8 teaspoon coriander seed coarsely cracked
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Anisette Biscotti
An old family recipe is used to make these homemade Italian biscotti, which are flavored with anisette and brandy and make lovely holiday gifts.
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Easy Anise Cookies
The outside of these simple and delectable cookies is nice and crunchy, and the interior is chewy. 1/2 cup white sugar or as needed, 3 eggs beaten well, 4.5 cups all-purpose flour, 2 tablespoons anise seed, 2 tablespoons hot water, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 cups brown sugar
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Robert's Homemade Italian Sausage
Robert's Homemade Italian Sausage is easy to make and very tasty. Extra lean meat, low sodium, low sugar, and full flavor in every bite. Use in any recipe that calls for Italian sausage.
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Lebkuchen
At this time of year, the house really comes alive with the homely smell of biscuits baking, the oven warming the kitchen, and the delightful scent filling all the rooms. And what a delightful scent Lebkuchen have!!! Spices mingling with chocolate; it could not be more festive and exactly the kind of delectably crumbly biscuit one fancies after choosing the tree, among a crowd of stout, stunning firs at the Christmas Tree Farm (another wonderful seasonal smell!!) Happy Saturday!
Ingredients (makes about 20, of different sizes):
200 grams/7 ounces pure runny honey (like a fragrant Mountain Honey we brought home from Auvergne)
4 tablespoons unsalted butter
6 plump cardamom pods
half a small star anise
1 1/3 cup plain flour
1 cup spelt flour
1 1/4 heaped teaspoon Mixed Spice
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 orange
120 grams/4 ounces good dark chocolate (at least 70% cocoa)
In a medium saucepan, combine honey and butter, cut into small chunks. Heat over a low flame until butter is melted, and well-mixed. Remove from the heat, and allow to cool. Set aside.
Crush cardamom pods, and empty the pods in a mortar. Grind the seeds thoroughly with the pestle. Spoon ground cardamom into a small cup; set aside.
Place star anise halve in the mortar, and thoroughly crush and grind with the pestle. Set aside.
In a large bowl, combine plain flour, spelt flour, ground cardamom and star anise, Mixed Spice, baking powder and bicarbonate of soda. Grate in the zest of half of the orange. Give a good stir, to mix.
Dig a well in the middle, and pour in cooled honey and butter mixture, stirring with a wooden spoon until a rather sticky dough forms. Place in the refrigerator, to cool, 1 hour.
Preheat oven to 180°C/355°F. Line two baking trays with baking paper. Set aside.
Once the dough has chilled and firmed up, roll it out, rather thick, onto a lightly floured surface. Using cookie cutters of different shapes (or sticking to the traditionally plain round ones), cut out the lebkuchen, and place onto prepared baking tray, spacing them a bit as the shall spread out a little.
Roll out scraps until you have used all the dough.
Place in the middle of the warm oven, and bake, at 180°C/355°F, 15 minutes until a nice golden brown colour.
Remove from the oven, and let the biscuits cool completely on wire racks.
In a medium bowl over simmering water, melt three-quarters of the dark chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining dark chocolate, roughly chopped, with a spatula until completely melted. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.
Dip one side of the lebkuchen into the melted chocolate, gently shaking off excess chocolate, and return to the wire rack, to set.
Enjoy Lebkuchen with a cup of tea, coffee, Cardamom Hot Milk or for something more decadent, an Eggnog!
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