While the slightly curly leaves of this beautiful rainforest tree can be used fresh, they are usually dried and ground to produce a distinctive aniseed herb with a delightful aromatic finish. The flavour is similar to that found in star anise and fennel but other compounds found in its leaves add a sweetness, making it suitable for both savoury and sweet dishes. Anisata is intensely flavoured and small amounts deliver a big flavour hit so be judicious when using it. Where possible, it’s a good idea to add it towards the end of cooking to avoid dissipation of the important essential oils. It is lovely sprinkled on cooked vegetables and makes a great rub for all meats and seafood, before grilling or roasting. Add to yoghurt or crème fraiche for an interesting flavour. Add to pasta sauce or to a batter for fish.
Anisata Lamb Fillets with Anisata Goat’s Cheese and Vegetable Cake
Anisata Deep-fried Whitebait with Lemon Aspen Mayonnaise
Anisata Eggplant ‘Bruschetta’ with Slow Roasted Tomatoes
Anisata Apple and Sour Cream Pancakes
Chilled Ricotta Anisat and Honey Puddings