I want to share with you one of the most unusual recipes for the winter! It turns out something between classic jam and a sweet chili souser. You can serve with bread, desserts or meat. Be sure to try to close at least a few small jars!
Fans of piquant spices will always learn the strong and expressive aroma of Anis. Its seeds were used by the ancient Egyptians, and in Europe an anise was grown to scare off pests from the garden and the garden. Later they learned to produce oil from it, and the stems began to be used in baking. Those same stars are growing successfully around the world, depending on the variety. The taste of a fresh plant is sweet, with weak stamped notes.
Anise dishes are very diverse. It is added to coffee, mulled wine, cocktails and other drinks. Suns are boiled with it, aromatizing pastries, jam and different blanks. Anis well reveals the aroma of meat and masks the aroma of fish, interestingly shade borsch and pitch, complements milk soups and porridge. And this is an integral ingredient in traditional autumn and winter recipes with pumpkin, battles, tangerines and oranges.
At the same time, the grains of anise are almost never grinded, because from this they quickly lose their aroma!
