The artisanal aniseed are an invitation to travel through different terroirs of the Alps, the Jura, the Pyrenees and the Mediterranean rim, from which the aromatic plants that compose them come.
But in many other countries, they are part of the heritage.
Dry or mixed with a few volumes of water, they can take on an exceptional aromatic richness.
Whether they are based on
artemisia absinthium
, banned in 1915 and rehabilitated in 2011 (absinthe);
green or star anise, fennel and liquorice (pastis);
or essentially green anise (anisette), aniseeds are constantly redefining the basis of their unique aromas.
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