Pimpinella anisum is a plant originating from Middle East and Eastern Mediterranean and today it is cultivated all over the world. Its small seeds, with their sweet aromatic notes, are close relatives of dill and cumin seeds and contain anethole which is an essential oil used in the pharmaceutical industry, which gives the plant its characteristic aroma. Anethole is also present in star anise seeds, which is very similar to anise seeds in terms of taste.
There are many uses in cooking of these small seeds; in bread, in cakes, in pork stews, in fish, in liqueurs, but they also go well with chicken, shellfishes, fennels, plums, apples, rhubarb, cherries, banana, pear, cinnamon, ginger, vanilla etc.
USE
Chewing a few anise seeds fights bad breath.
Prepared as a decoction by boiling for 5 minutes and a half a teaspoon of anise seeds, filtered, serves to calm coughs.
Anise seeds were prepared together with fennel seeds, coriander seeds and cumin seeds in order to fight bowel meteorism. They were used in equal parts, they were mixed, then 10 grams of this mixture were taken for one liter of water to be used against intestinal meteorism.
10 grams of anise seeds, 10 grams of chicory root, 20 grams of yarrow; 2 teaspoons pour them in a glass of boiling water, let it infuse for fifteen minutes, filter, and drink a couple of glasses a day.
A teaspoon of anise seeds in a cup, pour boiling water, let it infuse for about 5/6 minutes, strain and drink the infusion after meals. Facilitates digestion.
Let infuse 5 anise seeds in a cup of boiling water, for about half an hour, strain and drink after lunch or after dinner. Useful against hiccups.
WINE AND ANISE DONUTS
INGREDIENTS
1 glass of red wine / but also white if you prefer
100 grams rice oil (or corn oil)
lemon zest
500 g flour
2 teaspoons of aniseed seeds
1/2 teaspoons baking powder
1 glass of milk
200 g of caster sugar
salt qb
In a bowl pour the vicchiere of white wine, the glass of rice oil, the milk. Gradually add a two tablespoons of sugar, the grated lemon rind and the flour. Form a soft dough by washing it, add more yeast and anise seeds.
Prepare a work surface that you will flour, transfer the dough previously worked. Form rolls with which you will form donuts.
Lined the baking tray with baking paper, place the doughnuts well spaced to prevent them from sticking, brush them with a little milk.
Complete with a sprinkling of sugar (preferably sift it first)
Bake in a ventilated oven for 20 minutes at about 180 degrees Celsius or 170 degrees. Check depending on your oven.
When the doughnuts turn out golden brown, they are ready.
Let them cool. You can also store them for a few days in tins, like cookies.
Good appetite
