Anise seeds
Anise seeds give Torcolo di San Costanzo a sweet, licorice-like aroma. These small dried seeds are mixed into the dough rather than used as a star-shaped spice.
- Form
- Small whole dried anise seeds.
- In Umbria
- An aromatic ingredient in torcolo.
Measure before mixing
Measure the seeds and distribute them through the dough at the recipe’s stated stage. Keep the whole-seed texture when that is the requested form.
A seed for fragrant dough
Anise seeds are used in baking for cookies, cakes and sweet doughs. In Torcolo di San Costanzo they sit beside candied citron, raisins and pine nuts.
Let the aroma spread
Cut the cooled ring cake into slices so the seeds and fruit are shared through the crumb. A small piece suits coffee or tea.
Cook with it
Check the spice name
Choose semi di anice for cooking. Whole star anise, fennel seeds and anise liqueur are different ingredients and are not measured replacements.
Protect from heat
Keep the seeds tightly closed away from heat and moisture, following the package date and storage directions.
