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Anise
Pimpinellanisum
anisum
Anise is cultivated
for both its culinary and medicinal properties. The seeds have a
strong licorice flavor and are slightly sweet when chewed. It is
commonly used in breads. Anise is also the main flavor of Absinthe as well as being used as a flavoring for pastis, ouzo, pernod, sambuca, rakı, Becherovka, anice tutone, Chartreuse and other liqueurs. Native to the eastern Mediterranean region and southwest Asia. |
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