Anise oil and anise extract are obtained from seeds of anise plant (pimpinella anisum) and have a similar taste and aroma.
However, there are some basic differences between the two:
Anise oil provides an concentrated anise aroma obtained from vapor distillation of seeds. It has high concentration and is a pure essential oil that should be used gradually.
[Button Link = “https://egepazarindan.com/anason-ygi-20-ml/” “color =” Green “Newwindow =” Yes “] It is widely used as an aroma donor in beverages.
Anise extract is a lighter anise aroma obtained by tying the seeds in alcohol or glycerin.
It is less concentrated than anise oil and is usually used in bakery. It is used as aroma substance in confectionery making and other food products.
In summary, while anise oil is a concentrated essential oil with strong anise aroma, the anise extract is a lighter form of anise essence, usually used as aroma substance in food and beverages.
https://egepazarindan.com/arapsaci-oto-rezene-ayni-sey-mi-faydalari- nler/ How to use anise extract? Anise extract is a delicious component that can be used in various sweet and salty recipes.
Some common ways to use anise extract are as follows:
Anise extract; It is a popular sweetener for bakery products such as cookies, cakes and bread.
Cinnamon matches well with materials such as coconut and vanilla. Since it is a strong taste, it is necessary to use the anise essence in the essence.
The essence can also be used to sweeten hot or cold drinks. For a warm, relaxing taste, it is usually added to tea, coffees and hot chocolate.
It can also be used especially in salty dishes with Mediterranean or Middle East flavor profile. It matches well with eggplant and fennel, as well as materials such as lamb meat, beef and chicken.

What is used instead of anise extract? Anise has a significant taste like licorice root. Fennel extract or star anise extract can be used as a substitute for cooking.
In addition, the fluid essence rated anise seeds or ground fennel seeds can be used, but it should be remembered that they will not have the same concentration as an extract.
The general substitute ratio is for 1 teaspoon of 1 teaspoon for ground spices.
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