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Essential in aniseed aperitifs
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Star anise is the fruit of the Chinese star anise tree (Illicium verum). It was brought back to Europe as early as the 13th century by Marco Polo (1254-1324), but its use did not develop in the West until the Renaissance, thanks to its importation by the British Empire. It owes its vernacular name to its characteristic eight-pointed star shape. Composed of a woody polyfollicle with eight carpels each containing a seed, the fruits are picked green. After drying in the sun, they take on a reddish-brown color. Used as a spice in cooking for its aniseed taste, star anise has replaced green anise in aniseed aperitifs such as the pastis made in Forcalquier but also anisette, ouzo, or sambuca.
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