Anisette
Anisette
Anisette (/ˌænɪˈsɛt/), also known as anise liqueur, is a sweet, anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, and France. It is colorless and, unlike some other anise-based liqueurs, contains no licorice.
Etymology
The term "anisette" is derived from the French word anis, which is a direct translation of the English word "anise". Anise refers to the plant Pimpinella anisum, which is used to produce the aniseed used in the liqueur.
Production
Anisette is made by distilling aniseed, and in the case of high-quality drinks, the purest grain alcohol. Sugar is then added as well as, sometimes, other flavorings. It is often homemade, and each household may have its own recipe.
Consumption
Anisette is usually served at room temperature, without water. However, it is sometimes mixed with water because it becomes milky and opaque, which can be attractive. It is also used in baking and it is part of some cocktails.
Related Terms
- Anise: A flowering plant native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice.
- Liqueur: An alcoholic beverage made from a distilled spirit that has been flavored with either fruit, cream, herbs, spices, flowers or nuts, and is bottled with added sugars and other sweeteners.
- Distillation: The process of purifying a liquid by a process of heating and cooling.
- Mediterranean cuisine: The foods and methods of preparation by people of the Mediterranean Basin region.
External links
- Medical encyclopedia article on Anisette
- Wikipedia's article - Anisette
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski