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Green Anise

Green Anise
Ingredients: Green anise seeds from organic farming
Tiny oblong seeds sourced from and native to Egypt. Fresh, lightly anise flavor with a hint of sweetness.
€5.60 40 g


Toasting the seeds in a skillet enhances their flavors before crushing them in a mortar and pestle.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Egypt
  • Storage / Use In a cool, dark, dry place.
€140 / kg

Olivier Rœllinger's words

Anise goes best with fish and shellfish, but also with legumes, and of course, aniseed desserts.

This is one of the spices I use in the Poudre Défendue blend which I created to season fruit salads. 


Green aniseed (Pimprenelle anisum) is native to Asia Minor and Egypt. The umbelliferous anise plant has small white flowers that yield miniscule greenish-brown striped oblong seeds. 

Green anise has long been used as a spice on several continents. The Chinese believed the plant was holy and the Greeks used the seeds for medicinal purposes. Romans added green aniseed to sweetened wines, meat sauces, and bread. They also used them as a remedy for bad breath. During the Middle Ages, green aniseed was a popular flavoring for biscuits/cookies, sweets, and liqueurs. It is one of the spices used in French spice cake (pain d’épice) blends. 

Today, green aniseed is a favorite among pastry chefs. It makes its way into .pastries, pies, and ice creams. It also reigns supreme in anise-flavored alcoholic beverages such as anis, anisette, raki, ouzo, and arak. … 

Green aniseed also pairs well with seafood (fish soup especially) and soufflés.