| anise |
a small annual member of the parsley family native to the eastern Mediterranean region; has bright green leaves with a mild licorice flavor that are sometimes used as an herb or in salads.
출처: www.cooksrecipes.com/cooking-dictionary/A-search-r...
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| anise |
A mediterranean plant whose seed was used for its aromatic flavor and oil.
출처: www.godonthe.net/dictionary/a.html
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| anise |
This word is found only in Matt. 23:23. It is the plant commonly known by the name of dill, the Peucedanum graveolens of the botanist. This name dill is derived from a Norse word which means to soothe, the plant having the carminative property of allaying pain. The common dill, the Anethum graveolens, is an annual growing wild in the cornfields of Spain and Portugal and the south of Europe generally. There is also a species of dill cultivated in Eastern countries known by the name of shubit. ...
출처: www.godweb.org/blT0000200.htm
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| anise |
A spice which produces a licorice-like flavor. Purchased ground to a powder or in seed form. Utilized in flavoring cookies, cakes and liqueurs. See Aniseed.
출처: www.recipegoldmine.com/glossary/glossaryA.html
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| anise |
originated in the Middle East, where it is grown today as a commercial crop. Small white flowers bloom in mid-summer, followed by tiny licorice-flavored fruits called aniseed. Aniseed adds rich flavor to cookies, cakes, candies, bread, and applesauce. It is widely used in Indian curries and stews. Use fresh leaves in salad.
출처: www.newitalianrecipes.com/herbs.html
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