Anise Seed Whole (Pimpinella anisum) 1 lb: K

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Anise is cultivated chiefly for its fruits, called aniseed, the flavor of which resembles licorice. Aniseed is widely used to flavor pastries; it is the characteristic ingredient of the popular German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. It makes a soothing herbal tea and has been used medicinally from prehistoric times. The essential oil content is about 2.5 percent, and its principal component is anethole. As Grieve puts it, Anise Seed tea is 'Carminative and pectoral. Anise enjoys considerable reputation as a medicine in coughs and pectoral affections. In hard, dry coughs where expectoration is difficult, it is of much value.' See Grieve, King and the German Commission E, below, for more. The essential oil is used to flavour absinthe, anisette, ouzo, raki and pernod liqueurs. Biscotti with Anise http://www.happycookers.com/wc.dll/recipes/divulge/478.html: 2/3 cup whole almonds 1 tablespoon anise seeds 2 tablespoons Sambucca ½ cup real butter 3/4 cup sugar 2 eggs 2 cups plus 2 tablespoons unbleached all -purpose flour 1½ teaspoons baking powder ¼ teaspoon salt Microwave the nuts in bowl on high power for 2 minutes. Stir. Microwave another 1 min., to finish toasting. Set aside to cool. Preheat oven to 350 degrees. Place anise seeds in a small bowl. Add 1 tablespoon Sambucca and heat in microwave oven on high for 10-15 seconds, or until steaming. Set aside. In a mixing bowl, combine butter and sugar until light and fluffy. Beat in eggs. Add anise seed mixed with the Sambucca and also the remaining 1 tablespoon of liqueur. Sift together the flour, baking powder, and salt. Add to the creamed mixture, mixing just until blended. Cut nuts in halves or thirds and fold in. Divide dough in half. On a non-stick, or a greased and floured sheet, pat the dough into two logs about ½ inch high, 1½ inches wide, and 14 inches long, spacing about 2 inches apart. Bake for 25 minutes, or until lightly browned. Transfer to a cutting board. With a serrated knife, slice at a 45 degree angle about ½ inch thick. Place the slices upright ½ inch apart on a baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3 ½ to 4 dozen. Celery Soup with Anise Seed (Pressure Cooked) http://www.recipesource.com/soups/soups/22/rec2297.html: 2 tablespoons butter or oil 1 tablespoon anise seed 2 medium leeks, white only (abt 1½ c) -- thinly sliced 1 head celery (1½ lbs), including leaves -- cut in ½ inch slices 5 cups chicken or vegetable stock 2/3 cup raw orzo salt -- to taste Heat the butter in the cooker. Saute the anise seeds for 10 seconds, stirring constantly. add the leeks and saute for 2 minutes, stirring frequently. Stir in the

Anise Seed Essential Oil ½ oz: K

Anise Seed - Added to perfumes for its rich, sweet fragrance. The oil of anise and star anise are often used and sold interchangeably because they are similar in aroma and chemical make-up. The primary constituent of both is anethole, a sweet substance that solidifies at room temperature. If this happens simply warm the bottle in a warm water bath until the oil liquefies. Aromatherapy benefits: cheering, sense-enhancing, mildly euphoric. Essential, absolute and resin oils are volatile, fragrant materials extracted from the root, bark, wood, seed, fruit, leaf or flower of a single plant. The plants used to produce these oils are grown on certified organic fields and are third-party certified by Quality Assurance International; no synthetic chemicals are used in growing or processing them. Steam distillation and cold pressing are used to extract the essential oil from the plant. Essential oils and absolutes are very potent and should always be used sparingly and in conjunction with a reliable reference. Essential oils contain the odor, taste and medicinal properties of the plant itself, but in very concentrated form, with no base oil, alcohol, water or dilutants added.