Pure Anise Extract
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Select Size:
4 floz Bottle - $9.80
(Per Ounce Cost: $2.45)
8 floz Bottle - $15.95
(Per Ounce Cost: $1.99)
Details
Made with high quality, pure ingredients, this extract is gluten-free and does not contain any added sugar. It delivers a natural licorice note to both sweet and savory dishes.
Check out our Examining Extracts feature article for more information about the different types of extracts and how extracts are made.
Anise Extract Q & A
What is anise extract?
This Anise Extract is made from combining alcohol, water and the finest quality pure anise oil. Alcohol is essential as it is used with water to extract solvents and to keep the essential oils from separating (as oil and water are prone to do). Anise oil is a natural essential oil derived from the perennial herbal plant anise (also known as aniseed).
What is anise extract good for?
This extract is commonly used in biscotti and pfefferneusse cookies, classic French pain d’epice, and Italian pizelle. Anise extract is also great in savory dishes like beef or lamb stew.
What does anise extract taste like?
Pure anise extract has the taste and aroma of sweet licorice but is more complex. Anise is similar to fennel in flavor but a little sweeter.
What can you use in place of anise extract?
Anise Extract can be substitued with ground star anise, any licorice flavoring, and anise flavored liqueurs.
Cooking With Anise Extract
Anise Extract is essential for pfeffernüsse. These spiced cookies are a German tradition and are also popular in U.S. Mennonite communities.
Other Names
Aniseed Extract
Ingredients
Alcohol, water and the finest quality pure anise oil. This product is gluten-free and does not contain any added sugar.
Dietary Information
Flavor of Anise Extract
This sweet extract has the taste and aroma of sweet licorice and pairs well with allspice, cloves, cinnamon, nutmeg, and cumin.
Uses of Anise Extract
Make biscotti and pfefferneusse cookies, classic French pain d'epice, and Italian pizzelle. Try in savory dishes like beef or lamb stew.
