Behind the French Menu: Absinthe

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Anis, Anis Vert - Anise or Aniseed. Anis on French Menus and in Pastis

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Anise

Biodiversity Heritage Library

www.flickr.com/photos/biodivlibrary/29056761323/

Anise is also called aniseed, green anise,

and Roman aniseed.

Aniseed is the seed-like fruit of anise.

Anise is the spice behind so many foods that have a licorice (liquorice in British English) taste. You may be buying licorice sweets (candies), but in 98% of the cases, it is anise that is providing the taste.

The scent and taste of licorice are loved in France but the taste of the spice called réglisse, the real licorice, is considered to be too intense for most recipes. Anise heads the list of licorice tasting herbs that chefs work with. Along with Anise, recipes will use aneth, dill; fenouil, fennel; and anis étoile or badiane, star anise, and with so many choices chefs may choose the exact level of the licorice taste they desire. Anise and the others are different plants, but they are all sweet and aromatic.

Anise is the spice behind nearly all licorice accented drinks

Licorice accented drinks in France includes Absinthe, Anisette, Casanis, Pastis, Pastis 51, Pernod, Ricard, and many many more. Outside France anise, flavored drinks include the Greek Ouzo, Italian Sambuca, as well as Lebanese and Israeli Arak. All these liquors are clear, but with the addition of water becomes cloudy, some with a light green shade. (The green color gave the original Absinthe, before it was banned, its nickname La Fée Verte, the Green Fairy).

Pastis Janot from Provence.

Photograph courtesy of Dominic Lockyer

www.flickr.com/photos/farehamwine/24145410493/

Anise is very important in French homeopathic medicine and also flavors and scents soaps, toothpaste, and mouthwashes.

Anise on French Menus:

Brochette de Queues de Gambas et Saints Jacques Flambées a l'Anis – A skewer of jumbo shrimp (tails) and king scallop meat flambéed in anise.

Feuilleté d'Escargots Flambé a l'Anis – Snails in a puff pastry covering flambéed in anise.

Huîtres (6 Pièces) En Escabèche Avec Oignons Caramélisés Et Anis - Oysters (6 pieces) prepared as an escabeche with caramelized onions and flavored with anise.

Banshee Balls (contains anise).

Photograph courtesy of ministryofstories

www.flickr.com/photos/ministryofstories/6151945303/

Médaillon de Queue de Lotte Grillée, Crème d’Anis Vert, Garnitures – A round cut of grilled monkfish tail served with a cream of anise sauce and vegetables.

Pot-au-Feu de Bœuf Avec des Carottes, des Pommes De Terre, Anis, Ail, Gingembre et Sauce Soja –A beef stew prepared with carrots, potatoes, anise, garlic, ginger and soy sauce. A Pot-au-feu also called a Pot Bouilli is at its simplest a traditional beef stew. A traditional pot-au-feu is usually accompanied by fresh country bread, mustard, cornichons and those tasty, small, French pickled white onions. It pays to ask the waiter how the stew is served as the traditional accompaniments may make this dish a meal on its own.

The anise flower

Photograph courtesy of caligula1995

flickr.com/photos/pussreboots/15211786099/

Anise has Mediterranean origins probably in Crete or Egypt; it would have certainly been brought to France by either the Greeks or the Romans who occupied France as they both had many recipes that include anise. If anise arrived earlier, then it would have come with those seaborne Mediterranean wholesalers the Phoenicians. The Phoenicians would have brought it from Egypt where Anise was in use over 3,000 years ago.

There have been many changes in the French kitchen as tastes have changed and French chefs have brought anis étoile, star anise, from China into French recipes and the Chinese now add anise to their Five Spice Powder when they want a mellow accent.

Anis de Flavigny

Anis de Flavigny is a traditional French sweet, candy, called the Anis de Flavigny. It comes from Flavigny-sur-Ozerain in Burgundy in the region of Bourgogne - Franche Comte. Today these traditional sweets are made in other flavors, but they are still called anis.

These French candy, sweet, producers have an English language website:

www.anis-flavigny.com/index2.html#.WbKX1MgjHIU

(Catalan - anís, batafaluga or matafaluga), (Dutch - anijsplant), (German - anise), (Italian - anice anche, anice verde), (Spanish - anís, anís verde).

Connected Posts:

Absinthe; the Original, Notorious Version and Absinthe Today; a Very Different Liquor – Behind the French Menu.

Ail - Garlic. Garlic in French Cuisine.

Aneth – Dill. The spice with a very light aniseed flavor and a favorite in the French kitchen.

Anis Étoile or Badiane - Star Anise the Spice. Star Anise on French Menus.

Carottes - Carrots in French Cuisine.

Coquilles Saint-Jacques and the Vanneaux or Pétoncle. The King Scallop and the Queen Scallop on French Menus. The Coquilles Saint Jacques, and the Vanneaux or Pétoncle in French Cuisine.

Crevettes - Shrimps and Prawns on French Menus. Shrimps and Prawns are Some of the Many Tasty Crustaceans seen in French Cuisine.

Escargots - Snails. Snails on French Menus. How to Order Snails in France.

Fenouil - Fennel, the Herb, and the Vegetable. Fennel on French Menus.

Gingembre – Ginger, the Spice. Ginger is very important in French Cuisine, and Gingerbread is Very Popular.

Huitres. Oysters in France 1. Ordering, Eating, and Enjoying Oysters. Huitres on French Menus.

Lotte or Baudroie - Monkfish or Anglerfish. Monkfish on French Menus.

Médaillon – A Medallion. A Médaillon de Bœuf, Médaillons de Veau, Médaillon de Lotte, Médaillons de Canard and More. Médaillons in French cuisine and Médaillons on French Menus.

Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are nearly 400 articles that include over 2,000 French dishes with English translations and explanations. Just add the word, words or phrase that you are searching for to the words "Behind the French Menu" and search with Google or Bing.

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Anis Étoile or Badiane - Star Anise the Spice. Star Anise on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Dried star anise

Photograph courtesy of THOR

https://www.flickr.com/photos/geishaboy500/4297746909/

Anis Étoile, Badiane or La Badiane Chinoise - Star Anise; the star-shaped fruit of the Chinese Anis plant. Star Anise has been used in Chinese and other Asian cuisines for thousands of years for its aniseed flavor. In the West, the most popular herb used for its aniseed flavor was Aniseed, Anis or Boucage in French. The oil of the star anise is fragrant and is used in Asian cooking, as well as being employed in perfumes and soaps. Star Anis is also the most essential ingredient in that important Chinese spice group the Cinq Épices Chinois, the Chinese five spice powder; today, however, the Chinese five spice powder often has the Western Anis included, alongside star anise, as it allows for a more mellow flavor and Chinese tastes have changed.

Star Anise and Western cooking.

Two hundred years ago star anise came into mainstream European cuisine competing with and adding to Anis and other herbs for the best aniseed flavor. Beginning with Absinthe Star Anis became famous in France’s and other country’s aniseed flavored drinks. Star anise along with aniseed is an essential ingredient in France’s popular Pastis and similar alcoholic drinks.

The Star Anise fruits.

Star Anise comes from a tropical evergreen tree that may grow up to 10 meters (33 feet) in height. The fruit of the tree is the star shaped pods that give the star anise its name; inside each pod is a pea-sized fruit that is also part of the spice.The star shaped fruits (pods) are always used in a dried state, they are harvested before they are fully ripe and then allowed to dry to their signature brown color

The Star Anise plant and fruit.

Photograph courtesy of Biodiversity Heritage Library

https://www.flickr.com/photos/biodivlibrary/8231725093/

Star Anise on French Menus:

Creme Brulée à l'Anis Etoile – Crème Brulée flavored with star anis.

Le Filet De Sandre Des Bateliers à l’Anis Étoilé et Duxelles de Champignons - A filet of pike-perch (also called Zander) caught by fishermen and women on boats on the River Loire flavored with star anise and served with mushroom duxelles.

Star Anise drying on the tree.

Photograph courtesy of ToxicologyCentre.com

Gigot d'Agneau à l'Orange et à l'Anis Étoilé - Leg of lamb flavored with orange and star anise,

Navarin d'Agneau à l'Anis Étoilé – A Navarin, a traditional lamb and turnip stew flavored with Star Anise.

Star Anise reading for picking and drying

Photograph courtesy of Guagzhou New Sino Biotech Co Ltd.

Le Médaillon de Cochon de Lait Basse Température, Jus Corsé à l'Anis Étoilé, Écrasé De Pommes De Terre À La Ciboulette – A medallion, a round or oval cut, from a suckling pig that has been very slowly cooked at a low temperature. The medallion cut is served with a jus course, the natural cooking juices, flavored with star anise and the dish is accompanied by hand mashed potatoes flavored with chives.

Braised pork belly flavored with star anise.

Served with poached egg and pickled mustard greens over ginger jasmine rice

Photograph courtesy of Ron Dollete

https://www.flickr.com/photos/saucesupreme/14889007295/

Saint-Jacques Fumées à l'Anis Étoilé – King Scallops smoked with and flavored with star anise.

Saumon Confit Dans un Bouillon de Gingembre et Anis Étoilé – Salmon slowly cooked in a bouillon of ginger and star anise

Warnings on star anise teas.

N. B. In September 2003, the U.S. Food and Drug Administration advised against drinking star anise teas (fusions or tisanes). The FDA warned consumers not to consume fusions/ teas containing star anise as it has been associated with neurological problems including vomiting, rapid eye movements and more. Despite this, no such problems have been reported from the use of star anise in cooking or in Pastis and similar alcoholic drinks that contain star anise. Since that 2003 warning, I can find no further updates.

Star anise and the flu.

Star Anise hit the news when it became a major component in Tamiflu, (Oseltamivir). Tamiflu is, at this time, the only successful antiviral medication that blocks the actions of influenza virus types A and B. Originally, the major active ingredient was star anise; that discovery sent the price of star anise to the stars in the outer galaxies. Then, luckily for those who enjoy star anise in cooking or in alcoholic drinks the active anti-flu ingredient in star anise was created in the laboratory and the price of the spice returned to earth.

The star anise essential oil

Photograph courtesy of healthaid.co.uk

(Catalan - anís estelat ), (Dutch - steranijs), (German – sternanis, badian), (Italian - anice stellato, badiana), (Spanish - badián, badiana, anís estrella),

Connected Posts:

Absinthe; the Original, Notorious Version and Absinthe Today; a Very Different Liquor

Ciboulette – Chives, the herb, in French Cuisine.

Coquilles Saint-Jacques and the Vanneaux or Pétoncle. The King Scallop and the Queen Scallop. The Coquilles Saint-Jacques, and the Vanneaux or Pétoncle in French Cuisine.

Crème Brulée. The History of the dish and the Man Who Created or Re-Created Creme Brulee.

Duxelles on French Menus. Duxelles in French Cuisine.

Gigot, Gibelotte, Gigolette, Gigotin and Gigue on French Menus and in French Cuisine.

Gingembre – Ginger, the Spice. Ginger is very important in French Cuisine, and Gingerbread is Very Popular.

Jus – Fruit or Vegetable Juice and/or a cooked dish’s natural juices on French Menus.

Médaillon – A Medallion. A Médaillon de Bœuf, Médaillons de Veau, Médaillon de Lotte, Médaillons de Canard and More. Médaillons in French cuisine and Médaillons on French Menus.

Sandre - Zander in the USA and Pike Perch in the UK. Sandre in French Cuisine.

Saumon, Saumon Atlantique - Salmon. Atlantic Salmon is the Salmon on Nearly all French Menus.

Turnips, (Navets) Parsnips (Panais) and Swedes (Chou-Navets or Rutabaga). Traditional Root Vegetables in Modern French Cuisine.

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Fenouil - Fennel, the Herb, and the Vegetable. Fennel on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Wild fennel flowers.

Photograph courtesy of Inra Dist.

https://www.flickr.com/photos/inra_dist/23309359959/

Using the fennel leaves and seeds.

The fennel plant seeds and leaves are herbs while its roots are a vegetable, and it is native to the Mediterranean and to the cuisine of Southern Europe. Fennel's young tender leaves are used as garnishes, in salads and to add its light anise flavor to sauces and soups. Fennel is a member of the same family as dill which is even more popular in French cuisine; fennel seeds and leaves are not used as much as dill as they have a stronger aniseed flavor and so fennel requires a light touch. Today fennel is used in modern versions of Absinthe, the alcoholic drink, and often replaces Star Anis, the spice, in Chinese Five Spice Powder.

The fennel bulb (root) bulb.

The fennel bulb or root is used as a vegetable, it is crisp and often served raw, but it may also be braised, grilled, fried or stewed; the anise flavor of the bulb is much much lighter than that of the leaves. The root or bulb of the fennel plant in French is fenouil racine.

Fennel flowers and leaves.

Photograph courtesy of Biodiversity Heritage Library

https://www.flickr.com/photos/biodivlibrary/6022562110/

Wild fennel

The fennel seeds, the graines de fenouil and leaves from wild herbs are preferred by French chefs for fish and shellfish dishes. Gathering wild fennel is somewhat like collecting wild mushrooms with many restaurants employing ramasseurs, gatherers. These professionals as well as bringing wild mushrooms, in season bring herbs and fruits. Fennel seeds and leaves will be in salads, soups, and stews and are often included in the herb group Herbes de Provence.

Fennel on French Menus:

Filet de Bar Grillé, Fondant de Fenouil aux Raisins de Corinthe – A grilled filet of European Sea Bass served with a thick warm sauce of raisins made with black Corinth grapes and fennel.

Grilled fennel bulbs (roots).

Photograph courtesy of stu_spivack

https://www.flickr.com/photos/stuart_spivack/2110306208/

Faux-filet de Bœuf Charolais du Bourbonnais AOP-Bœuf du Bourbonnais Caramélisé à la Tomate, Purée Fenouil, Rattes de Pays. A North American rib steak or in the UK a sirloin steak from the Charolais cattle; this is one of Frances most famous breeds. The steak is caramelized with tomatoes and served with pureed fennel root and the favorite local ratte potatoes

Fennel seeds.

Photograph courtesy of zoyachubby

https://www.flickr.com/photos/zoyachubby/463983617/

Filets de Rougets Justes Saisis, Pommes De Terre Et Fenouil Fondants, Jus Réduit Comme une Soupe De Poisson – Filets of red mullet served exactly when ready with potatoes and warm fennel. The dish is served with a sauce flavored like a fish soup.

Maigre Poêlé sur la Peau, Fenouil Confit à l'Huile d'Olive de Nyons - Meagre or Croaker, the fish, cooked in its skin, prepared with a fennel jam made with the olive oil of Nyons.

Filet de Bar Sauvage Amandes et Noisettes au Beurre de Fenouil. Filet of wild European Sea bass prepared with almonds, hazelnuts, and fennel butter. The emphasis on wild sea bass is so the customer clearly understands that these are not fish from sea farms, but truly wild.

Fennel bulbs (roots).

Photograph courtesy of Noelle

https://www.flickr.com/photos/mieruzena/3428441886/

Pavé de Cabillaud sur Fenouil Confit aux Aromes d'Ananas, Beurre Au Citron Vert. A thick slice of cod prepared on a bed of fennel jam scented with pineapple and served with lime butter.

Fennel and tomato soup

Photograph courtesy of perhapstoopink

https://www.flickr.com/photos/perhapstoopink/332621820/

Médaillon de Sole au Fenouil Racine Crevettes à la Sauce aux Herbes. A filet of sole served with fennel root and shrimps with a herb sauce.

Fennel’s origins

Fennel is thought to have originated in Southern Europe and indeed has been cultivated there since before Roman times. Fennel, with its aniseed flavor, is rarely applied with a heavy hand, while fennel roots may be cooked like any other vegetable.

The taste and looks of fennel and its fruits, along with its various names have caused confusion in French and many other languages, together with anis and dill. The fennel root, from its looks, is often thought to be a member of the onion family, which it is not. Fennel and dill are both members of the parsley family.