Badia Anise Seed, 16 oz

Anise seed brings a clean, sweet licorice character — softer than fennel, more aromatic than star anise — to Mediterranean baking, sausage-making, and confectionery across Italy, Spain, Greece, and the Middle East.

Common Uses

Fold into Italian pizzelle, biscotti, and anise cookies. Season Spanish chorizo, Sicilian fennel sausage, and Greek loukaniko. Infuse into pizzelle dough, pan de anís, and Mexican bizcochos. Steep in syrups for ouzo cocktails, anisette, and rakı-style spritzes. Add to fig jam, poached fruit, and rye bread.

Cuisine Context

Anise is the seed behind the Mediterranean's most recognizable anisette spirits — ouzo, sambuca, pastis, arak — and the defining flavor of holiday baking from Calabria to Andalusia. It's essential whenever a recipe calls for that warm, slightly sweet backbone that ties butter, flour, and sugar together.

Pro Tip

Toast briefly in a dry skillet before grinding or adding to dough. Thirty seconds over medium heat wakes up the volatile oils and gives baked goods a deeper, more rounded anise note instead of a flat, candy-like one.

Ships from Doral, FL.