Raki Anise Seeds

Our Raki Anise Seeds have been grown in the coastal province of Denizli, Turkey, for thousands of years. They are traditionally used in the distillation of raki, the world-famous Turkish spirit.

Tiny and intense, they're as sweet as candy, with notes of sesame and hazelnut, making them perfect for cookies and cakes, as well as savory dishes. Sprinkle some on a roast chicken or fish with a little lemon juice and olive oil for a classic Mediterranean meal.

• Origin: Denizli, Turkey
• Aliases: Aniseed
  
• Process: Air dried
• Ingredients: Raki-variety anise seeds (Pimpinella anisum)
  
• Tasting notes: Licorice • Hazelnut • Tahini

COOKING

• Grind (or add whole) to cookies, biscotti and other pastries
• Add whole seeds to curries, dukkas and rubs
• Sprinkle over freshly grilled fish or roast chicken
• Pear-Anise Seed Bundt Cake
• Goes well with: Wild Mountain Cumin, Zanzibar Black Peppercorns, Royal Cinnamon 

SOURCING

Our Raki Anise seeds are grown in the coastal province of Denizli, Turkey. Anise is native to the Mediterranean and has been cultivated there for thousands of years.

Raki, the classic Turkish anise-flavored liqueur, uses these sweet, nutty seeds for its characteristic licorice flavor and digestive properties. Many other liqueurs, including Arak, Ouzo, and Pastis, use them too.

The more you know: Anise and Star Anise are often confused because they share a few similarities, including their name and a licorice flavor. However, they are completely different spices. They each come from different parts of different plants (anise is a seed, while star anise is a fruit) that are native to different parts of the world.