How to pronounce “anise” in English

Question? What's the white sauce for?anise flavor in it that regular basil doesn't.

You can make this ahead.Mix with your star anise, black peppercorn, and cinnamon.One thing that Marian took out, which I love, is that ice cream scoop.

And even though I'm in the car with myself, when I can stop, and look out the window, and look at a nice view.I'm Anise. I work as a brand marketing manager at YouTube Music, and I'm also Puerto Rican, so I'm extra excited to have you here.

a little smoother inside-- softer.We use aniseed, which is a spice that is aromatic.And it gives really nice flavor to the yuca fritters.

And then I cut it and it didn't touch any water so it's full of flavor.Tarragon there's a lot of anise flavor.

And you don't really need to go and get that sugar.Yes we've got our stick star anise friends right here.

And you don't really need to go and get that sugar.So it really cannot take star anise unless the chicken's been-- like you'll see in the rotisserie chicken pho recipe I use star anise and cinnamon,

And you don't really need to go and get that sugar.And when you use star anise, everybody, make sure you count the number of pods, like I say.

And you don't really need to go and get that sugar.So this one has a little star anise and some black cardamom.

It's like, some of chefs, you just can't get over it.And I've been to research star anise in Vietnam last year.And it's crazy the spices, which star anise also grows at our that's a Northeastern part of India.

And you don't really need to go and get that sugar.And the smaller one is made with star anise.

And it's crazy the spices, which star anise also grows at our that's a Northeastern part of India.It is phenomenal how this turns into the star anise, the beautiful piece of architecture by nature.That how much processes it goes through.

There's still liquid in there, and you'll see it.And sometimes we buy too from a farmer in Sebastopol for anise hyssop and things like that.

Can you guys smell some of it?There's cloves. There's star anise.This is astragalus root, which is used often in tea in Chinese culture.

And you don't really need to go and get that sugar.So we've got coriander seed, star anise.

And I've been to research star anise in Vietnam last year.And it's crazy the spices, which star anise also grows at our that's a Northeastern part of India.It is phenomenal how this turns into the star anise, the beautiful piece of architecture by nature.

Make something more beautiful.But it would have coriander seeds, cumin seeds, anise seed, fennel seed.

And you don't really need to go and get that sugar.So typically people are like oh, pho is all about star anise.

And you don't really need to go and get that sugar.You know, like everybody's making their chicken pho with star anise and cinnamon.

And you don't really need to go and get that sugar.So count them up, cause you don't always get whole star anise.

So we sourced some local hazelnuts that were grown in Oregon.And we got some cocoa nibs from a chocolate creator in Seattle, and then star anise that we were able to get locallyfrom an herb wildcrafter that was there.

And we work really hard to make them new.There's wild fennel pollen, so a lot of anise flavors in the chervil.

and the tart sweetness of another, yet aromatically they're completely different.As it happens, They go really well together with a little bit of aniseed herb, like a bit of basil or torn tarragon in there.You get an extraordinary combination of different flavors.

And it's this sriracha tofu.And when you're buying Chinese five-spice powder, choose one that has a lot of like, fennel and star anise.

Red from adrenaline, I made a list of animals I've had in my life-- seven, including two beta fish who died within a week of each other whenI was nine, and a list of the spices in pho-- cloves, cinnamon, star anise, coriander, ginger, cardamom pods.One man, six inches shorter than me.

Sometimes you have it in a split second.You say, OK, I missed maybe a little bit of lemon or maybe a little star anise or maybe some seaweed, whatever.But when you make a transference--

Everybody? OK. And then you see all the flavors and the spices and the herbs and the fruits and the veggies.And then when you close your eyes and you go with the carrots, you go to the market in Marrakesh and you say, OK, so star anise and the lemonand the sort of grapefruits and the oranges.

Even just in the spice cabinet, you might think of cumin, but you wouldn't necessarily think of cloves, or anise, or marjoram, or all these beautiful, musty,

used in baking. There's also nutmeg, cloves, star anise.

And they are made with olive oil, white wine, and pastis, which is an anise flavored liqueur.

And we work really hard to make them new.The citrus of Monterey cypress, kind of a fresh, green anise from wild fennel.

Now, you can use this part for-- you can use the fronds, they taste a little bit anise.

Hallie: A little earthiness there, yeah a little wood. I get some anise when I drink this.

But there are definitely some beers -- like, the first time we did the Grand Crew, we used anise in that beer. And for our white beer -- back then in a batch,

So we're like, "sixteen ounces of coriander, sixteen ounces of anise." So we dumped it in. It was like drinking liquid licorice.

And just to give you an idea how much it was, we worked that recipe all the way down to a tablespoon of anise to give it a little bit of that licorice taste.

an orange curry. There is no orange curry in India. But I use orange juice and I use spices that work with orange. I don't know, like, I use star anise, I use fennel seed,