Green anise

Green anise (Pimpinella anisum) is one of the oldest spices cultivated by man. Native to the Mediterranean basin and the Middle East, it was already appreciated by the Egyptians for its digestive properties, then by the Greeks and Romans who incorporated it into their breads and pastries. Over the centuries, it has taken root in the traditional cuisine and pharmacopoeia of the Maghreb. Today, Morocco is recognized for the quality of its green anise, which is at once fragrant, balanced and refined.

To perfume with subtlety

Green anise brings a delicate, slightly sweet freshness to dishes, without ever overpowering them. It can be used in breads, cakes, biscuits, but also in vegetables, sauces, and fresh cheeses.

As a final touch

Perfect in a hot or cold infusion, it releases soothing and refreshing aromas. A pinch in green tea, a fruit salad, or a compote is enough to transform the dish.

In stews

Added at the start of cooking, it delicately flavors soups, tagines or tomato-based sauces, offering a balanced aniseed sweetness.

In plant-based cuisine

Green anise pairs perfectly with lentils, chickpeas, rice or roasted vegetables, adding a fresh and slightly sweet touch that enhances their natural flavor.

Green anise around the world, 5 traditional recipes:

🇲🇦 Morocco - Anise bread:traditional breads flavored with anise seeds, served during celebrations.
🇪🇬 Egypt - Yansoun Infusion:hot drink made with anise, known for its digestive properties.
🇬🇷 Greece - Ouzo:iconic alcoholic drink, flavored with anise.
🇫🇷 France - Anise biscuits:traditional pastries from the northeast with sweet and mild aromas.
🇮🇹 Italy - Sambuca:aniseed liqueur served as a digestif, often with a few coffee beans.