Anise (Badian)

Culinary file:
Anise as a spice used since ancient times in Russian, Chinese, Turkish, Portuguese, German, Italian, French, and other national cuisines. Seeds of anise, whole or ground, are resistant refreshing scent and sweet taste.

Anis added to the dishes of meat, fish, poultry, cereals, fruit and vegetables, as well as a variety of pastries and conservation. Here is a short list of options for the application of this culinary spices: aspic from meat or fish; stews; rice and oatmeal; pear, plum, apple compote; mousses; milk and sweet soups; fruit salads; dishes of pumpkin, carrot, beetroot, red cabbage; cakes, bread, cookies, cakes, muffins, cakes, puddings, cakes. In Russia, anise was an indispensable component of the gingerbread.

In the preparation of aniseed pieces put in a jam, pickles, sauerkraut, pickled apples. Anise and demanded the production of alcoholic drinks of varying strength: cordials, liqueurs, vodka, punch, grog, absinthe, brandy, tsipouro, arrack, sambuca, and others.

Anise well with bay leaf, coriander, fennel, black pepper, parsley, dill, cinnamon, cardamom, cloves.

Application for medicinal purposes:
Anis – a popular remedy in folk medicine. Preparations on the basis of anise (oil, fees, elixirs, drops) have diuretic, laxative, tonic effect, help with inflammation of the eyes, poor appetite, respiratory diseases, gastrointestinal tract, liver, kidneys and bladder, increased flatulence. Nursing mothers to increase the amount of milk is recommended to drink anise tea.

Interesting fact:
The secret of cooking the world famous aniseed jelly beans stores Flavigny town located in the French province of Burgundy. It was here in the early Middle Ages, Catholic monks made a useful refreshing treat by applying thin layers of powdered sugar in the grain anise. These candies have long been accessible only to the most noble and rich sweet tooth: the kings and queens, popes, princes and dukes of.


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