I know liquorice is a controversial confection - those that love it love it a LOT, everybody else hates it.
Recently, "Real" liquorice in Australia has been increasingly hard to get.
For those not intimate with the ins and outs of the bitter treat, there's two similar flavours that are often used interchangeably in cheap liquorice: Actual liquorice derived from the root of the same name and "Aniseed", a bitter, terrible, blight of a flavour that tastes like every black jelly bean you've ever had by accident because you thought it was dark purple.
Time was, you could get both the "real stuff" and the aniseed enhanced stuff around Australia, but recently, every single variety I can find is mass produced in some factory and loaded with aniseed oil - along with it's bitter aftertaste and lingering numbing sensation on the tongue.
#So, Australia Reddit, you're my last hope:
Do any of you know where I can find liquorice here in Australia that does NOT contain aniseed oil?
Tingling feeling in my tongue and sometimes my chest when taking Gaviscon advance aniseed.
Is this a normal thing or should I be worried about an allergy?
Sometimes, I feel worse taking GA.
As per the title, whatever happened to Aniseed Imperials? I know the Bassetts variety stopped being manufactured years ago, but up until maybe a year ago it was still possible to buy other brand versions from dedicated sweet retailers and eBay/Amazon in bulk, and even Home Bargains would get bags in from time-to-time, but now I can't seem to find them anywhere!
Is there a reason these have stopped being manufactured by anyone? Perhaps I'm the only person who likes them..
Hey all!
A couple of days ago I enjoyed this dessert in a farmhouse. Is is a simple licorice mousse covered with 2/3 mm of aniseed sauce (quoted from the menu). While I have no problem preparing the mousse itself, I cannot figure out how to recreate such aniseed sauce. I'm pretty sure that the sauce was not a market product since it had a really well balanced aromatic flavor and was crystal clear. My guess is that they basically made a syrup, using water infused with aniseed and white sugar, that had a consistency similar to eggs white and was not too sweet.
So my questions are:
- Could a syrup made of water and sugar be too sweet?
- Do you have any suggestion on how to make a syrup not too thick?
Thank you!
Iβve been getting Huel Black vanilla for about 10 months now and I know there was a recent flavour change.
Have I just got a funky bag or is the new flavour update a bit medicinal/aniseedy tasting?
Cheers!
...but which sweets do you still enjoy or want returned back on the dusty shelves of an old fashioned sweet shop?
Bought a tomato&herb pasta sauce in a jar, the aniseed is really strong, the ingredients list fennel seeds.
I'll never buy it again, but any ideas on how to combat/counteract/reduce the aniseed? Otherwise I'll have to throw it away.
Super quick question. I have a recipe that requires Ouzo, but I would rather sub.
Can I use anise seed instead?
And if a recipe calls for 30g of ouzo, how much Anise Seed should I use?
