Definitions

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adj. smelling of anise

Etymologies

Sorry, no etymologies found.

Examples

  • Forget towering tiramisus and colossal cannolis: for most Italians, dessert means a perfectly ripe peach sliced into a chilled coppa di vino, plump figs stuffed with mascarpone or a platter of crisp anise-scented biscotti.

    Sweet Nothings

  • Nestled on a bed of baby spinach and brightened with a drizzle of anise-scented dressing, the combination adds up to a light yet lusty one-dish supper.

    Dressed for Fall

  • And in Chapel Hill, N.C., Chef Andrea Reusing has gained a cult following for her succulent, anise-scented tea-smoked chicken.

    Tea's Got a Brand New Bag

  • Meringues and anise-scented biscotti arrive with the bill.

    Battered Manhattan Sinks into Pillows of Gnocchi

  • Today quince paste, known as membrillo in Spanish, is served neat alongside anise-scented fig cakes and Marcona almonds; foods that complement the Spanish cheese plate.

    Quince: The Flavor and Fragrance of Autumn

  • Hierba santa or hoja santa piper auritum, piper sanctum: Abundant in the south-central region of Mexico, the palm-sized, velvety leaves of this anise-scented, bushy perrenial make fragrant wrappers for grilled or steamed fish dishes, such as the Pescado en Hoja Santa of Veracruz, where it is quite commonly known as acuyo.

    A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina

  • A salad of chopped tomatoes, onion, and shankleesh is a standard addition to any mezze table and often accompanied by arak an anise-scented liquor.

    To Market, To Market

  • It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer areas of Mexico.

    Fish filets in hoja santa: Filetes de pescado en hoja santa

  • Strong indigenous roots still influence Chiapan cooking, especially in the use of native herbs such as chipilin, a fragrant, tasty, thin-leaved plant, and hoja santa, the large anise-scented leaves that characterize much of southern Mexican cooking.

    The Cuisine of Chiapas: Dining in Mexico's Last Frontier

  • The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca.

    Rice in Bean Broth: Arroz en Caldo de Frijol

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