anethole

The cultivated subspecies vulgare is known as sweet fennel thanks to its far richer content of the phenolic compound anethole, which is 13 times sweeter than table sugar, and also gives the characteristic sweet aroma of anise.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The cultivated subspecies vulgare is known as sweet fennel thanks to its far richer content of the phenolic compound anethole, which is 13 times sweeter than table sugar, and also gives the characteristic sweet aroma of anise.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It’s remarkable for its high content of the phenolic compound anethole, which is both distinctively aromatic and sweet-tasting, and has been mainly used to flavor sweets and alcohols Pernod, pastis, ouzo, though the Greeks also use it in meat dishes and tomato sauces.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It’s remarkable for its high content of the phenolic compound anethole, which is both distinctively aromatic and sweet-tasting, and has been mainly used to flavor sweets and alcohols Pernod, pastis, ouzo, though the Greeks also use it in meat dishes and tomato sauces.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Well, only if you enjoy the aroma and finish attributed to anethole as I do - fennel, licorice, star anise, sambuca, you name it.

Archive 2008-04-01 Shaun 2008

Well, only if you enjoy the aroma and finish attributed to anethole as I do - fennel, licorice, star anise, sambuca, you name it.

Aubergine and Fennel Seed Fettuccine Shaun 2008

I am just a shameless hustler for all things that have the chemical compound anethole: fennel, ouzo, licorice, tarragon, chervil, Sambuca...

Ribeye Steak Marinated with Juniper Berries, Star Anise and Rosemary Shaun 2007

Its very high concentration in anise-flavored liquors is the reason for the dramatic clouding that results when these liquors are diluted with water: anethole dissolves in alcohol but not in water, so when the added water dilutes the alcohol, the anethole molecules cluster together in bunches big enough to scatter light.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Fennel has a strong anise aroma thanks to the same chemical anethole that flavors anise seeds and star anise, and this makes fennel a more dominating, less versatile ingredient than celery and carrots.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Estragole is a close chemical relative of the anise aromatic anethole, and does have an anise-like character.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004