Package weight: 1 ounce
Related to carrots, this lovely annual plant is native to Asia and northern Africa. It has a sweet and aromatic flavor, similar to fennel.
The whole seeds may be crushed or used whole in countless dishes.
*Sprinkle on top of baked goods before placing in the oven; may also add to the dough.
*Add to soup stocks for fish and shrimp; include with the other spices and aromatics in court-bouillon for fish stews.
*Place in the cooking liquid of roasted and braised meats.
*Flavor sauces and butter for meat, fish and vegetables.
*Simmer in cooked fruit dishes, pies and jellies.
*Add to homemade pickles, relishes and chutney.
*Crush and add to fresh fruit salad.
*Flavor homemade liqueurs.
RECIPE: Angelica Liqueur
1 tablespoon WHOLE CORIANDER SEED
2 teaspoons WHOLE ANISE SEED
3 WHOLE CLOVE BUDS
3 tablespoons minced crystalized angelica stems
1 cup white sugar
1 bottle good quality vodka
Crush the spice seeds with the back of a skillet or the flat side of a meat tenderizer. Place seed, angelica and sugar into a 1-quart jar. Pour in the vodka until the jar is full; cap loosely. Place in a sunny window for 2 weeks; swirl now and again.
Strain well and place in a sterilized jar or bottle and seal tightly. Place in the pantry and leave for 4 months before serving.
*Best served after meals as a digestive.
*Use as you would vanilla extract to flavor baked goods.
Yield: 1 quart liqueur