mezzomediAnise
Very fragrant green anise, licorice-like sweetness typical of Southern liqueurs.
Anise is a spice with a sweet and slightly aniseed taste, mild and fragrant. Its fine seeds bring a delicate aromatic quality to Mediterranean dishes. It is widely used in pastries, alcoholic beverages, and marinades, particularly in Maghrebi and Provençal cuisine.
Best pairings
Fennel seed Classic88%Two spices that are accomplices to Mediterranean fennel, with sweet and harmonious anise notes in sauces and breads.
Raki Classic88%Anise seeds reflect raki's natural anise notes, an essential pairing in Mediterranean tradition.
Mahleb Classic88%A signature of Levantine breads and Maghrebi desserts, mahleb amplifies the aniseed sweetness.
Ouzo Classic86%Perfect aromatic harmony with the intensified aniseed notes of pastis.
Pastis Classic85%Direct complementarity: anise seeds and pastis, a fundamental duo in Southern French cuisine.
Star anise Classic84%Green and star anise combined: reinforcing the sweet anise profile, used in Mediterranean pastry.
Mastic Classic84%Aniseed notes harmonize with the balsamic resin of mastic, a signature of Levantine liqueurs.
Orange Classic80%Classic Levantine and North African duo: anise soothes orange's acidity with its sweet, herbaceous notes.
Fennel fronds Classic78%Dill, fennel, and anise share a botanical and aromatic kinship in Greek and Levantine cuisines.
Honey Aroma bridge76%Anise and honey in Mediterranean sweets.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with anise?
Anise pairs especially well with fennel seed, raki, mahleb, ouzo and pastis. Two spices that are accomplices to Mediterranean fennel, with sweet and harmonious anise notes in sauces and breads.
What can I substitute for anise?
If you don't have it, try: fennel seed, star anise, caraway.