Whole Green Anise SAMIA - Maghreb Food Product - 100g - an authentic product selected by NKOSI for its exceptional quality. 100g format.
Let yourself be carried away by the delicate charm of Whole Green Anise SAMIA, a refined spice with a sweet, slightly sugary aroma, ideal for enhancing your culinary creations and infusions.
✨ Why choose this anise?
- Whole seeds: preserved and intense aroma
- Sweet aroma: a slightly sugary flavour
- SAMIA brand: quality and purity
- Versatility: baking, infusions, dishes
- Refined spice: a delicate touch
🍽️ Recommended uses
Perfect for baking (gingerbread, biscuits), digestive infusions, simmered dishes or marinades. Can be ground at the moment of use.
🌍 Culinary tradition
Green anise is widely used in Mediterranean, Middle Eastern and African cuisines for its characteristic aroma and its digestive properties.
💡 Tips
Use whole for infusions, crushed or ground for cooking. Store in an airtight container in a dry place.
Order your batch now and delicately scent your creations.
Also discover: Ground Green Anise Maghreb Powdered Spice · Whole Basil Maghreb Aromatic Herb
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of Maghreb semolina halwa and Moroccan mint tea. Brings authenticity and traditional flavour. Discover our detailed recipes and much more on the NKOSI blog.
A must-have of African and Caribbean cuisines - Although its production origins are varied, this spice has been an integral part of African and Caribbean culinary traditions for generations. From Senegalese mafé to Antillean colombo, it accompanies the most emblematic recipes of these rich and generous cuisines.
Origins and cultural heritage — whole green anise
Green anise has been cultivated since antiquity around the eastern Mediterranean, notably in Egypt, Turkey and Morocco. Very present in Maghreb cuisine, it has scented breads and pastries for centuries. In the Maghreb, it is sprinkled over festive pastries such as makrouts. It is found notably in Tunisian anise breads, Algerian makrouts and Moroccan anisette.
Culinary uses — whole green anise
- Maghreb anise bread: 2 teaspoons in 500g of flour to scent the crumb.
- Makrouts and festive cakes: 1 teaspoon in the semolina dough, with dates and honey.
- Digestive infusion: 1 teaspoon crushed for 25 cL of simmering water, 5 minutes.
- Anisette liqueur: macerate for 7 days in a neutral alcohol with sugar.
- Fish court-bouillon: 1 teaspoon whole in 2 L of salted water, with bay leaf.
Benefits and nutritional profile — whole green anise
Anise contains anethole, studied for its digestive and carminative effects. It also provides iron, manganese and fibre. An infusion after a meal relieves bloating and helps slow digestion.
