Anise Myrtle ( Anisata)

Anisata Description
While the slightly curly leaves of this beautiful rainforest tree can be used fresh, they are usually dried and ground to produce a distinctive aniseed herb with a delightful aromatic finish. The flavour is similar to that found in star anise and fennel but other compounds found in its leaves add a sweetness, making it suitable for both savoury and sweet dishes. Anise Myrtle is intensely flavoured and small amounts deliver a big flavour hit so be judicious when using it. Where possible, it’s a good idea to add it towards the end of cooking to avoid dissipation of the important essential oils. It is lovely sprinkled on cooked vegetables and makes a great rub for all meats and seafood, before grilling or roasting. Add to yoghurt or crème fraiche for an interesting flavour. Add to pasta sauce or to a batter for fish.

Anise Myrtle Lamb Fillets with Anisata Goat’s Cheese and Vegetable Cake

Anise Myrtle Deep-fried Whitebait with Lemon Aspen Mayonnaise

Anise Myrtle Eggplant ‘Bruschetta’ with Slow Roasted Tomatoes

Anise Myrtle Apple and Sour Cream Pancakes

Chilled Ricotta Anise Myrtle and Honey Puddings

For more info on this wonderful ingredient click here 

Product highlights:  contains no artificial colours, flavours or preservatives, no genetically modified ingredients and gluten free, suitable for vegans. 

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