Origin
Anise is the liquorice-like flavour of the Pastis liqueur and aperitif typically consumed in the South of France, particularly Marseille, and associated with the game of pétanque played in picturesque village squares.
Anise, also called aniseed, is a flowering plant native to the eastern Mediterranean region and southwest Asia. Throughout history it has had a variety of uses. In Roman times it was a cure for sleeplessness and was served in spiced cakes at the end of feasts to aid digestion. It was also believed to prevent nightmares and ward off the evil eye.
Sweet and very aromatic, today anise is used to flavour candies such as the black jelly bean, British aniseed balls, Australian humbugs and New Zealand aniseed wheels. It is a key ingredient in a Mexican ‘champurrado’, similar to hot chocolate, and is taken as a digestive after meals in India.
Add a taste of the sunny South of France to sodas, cocktails, flavoured milk and teas with the aromatic, refreshing aniseed taste of MONIN Anise syrup.
Colour
Cloudy white with light yellow glints.
Tasting notes
Smell of pure star anise; refreshing, intense aniseed mouth filling with slight notes of liquorice.
Beverage Innovation Directors tips
Try to combine MONIN Anise syrup with Chocolate sauce in a succulent and unusual hot cocoa.
Applications
- Sodas
- Cocktails
- Flavoured Milks
- Teas
