Whole Anise
Ab CHF 10.–
Anise from Egypt with a sweetish, ethereal aroma and notes of liquorice and fennel. Goes with sweet baked goods just as well as with meat dishes or drinks.
- Category: Spice, whole
- Taste: sweetish, liquorice-like, fennel-like, herby
- Use: Guetzli (Swiss biscuits), breads, Hacktätschli (meat patties), lamb, compote, liqueur
- Format: 50 g jar, 500 g stand-up pouch
My tip: Toast the seeds briefly in a dry pan and grind them coarsely in a mortar – this makes the aroma more intense and finer in baked goods or in savoury dishes.
Origin & Story
Anise (Pimpinella anisum) is one of the oldest known spice plants in the world and has been cultivated since antiquity – especially around the Mediterranean. Our anise comes from Egypt, where it thrives on nutrient-rich soils along the Nile. Part of our stock comes from smallholder families organised in the Sakaran Society Development Association. This cooperative supports sustainable cultivation under fair conditions and relies on artisanal processing – from sowing to drying. Partnerships like these give us access to especially high-quality anise seeds with a clear origin.
Highlights
When toasted or ground in a mortar, anise develops a particularly fine, ethereal-sweet aroma with notes of liquorice, fennel and herbs. In sweet dishes it feels warm and rounding, in meat dishes or breads surprisingly aromatic. A spice that has a big effect in small amounts.
Quality
Our anise seeds come from sustainable cultivation in Egypt. They are harvested as soon as the umbels turn yellow and then carefully air-dried. Only fully ripe seeds with a high content of essential oils are sorted by hand and further processed without any industrial treatment.
The best spices have always inspired me to create new dishes.
Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I don't just use anise for Guetzli. In minced meat it brings a soft seasoning that goes wonderfully with carrots or lamb. For Chräbeli (Swiss anise biscuits) I toast the seeds lightly and grind them coarsely in a mortar – that brings the full aroma into the pastry. If you're feeling bold, you can even scatter it over grilled vegetables.
Recommended use
- For Guetzli like Chräbeli, Springerle or Anisbrötli
- In Hacktätschli, lamb or oriental ragouts
- For flavouring syrup, compote or liqueur
Recipe idea
Carrot & anise meat patties
Ingredients
Whole anise (100%) from Egypt.
Storage
Store in a dry place and away from light.
Ingredients
European anise
Additional information
| Weight | 0.05 kg |
|---|
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