Aussiedistiller, Home Distilling, Moonshine, Home Brew

There are three plants that react similarly on the human taste buds, Illicium verum, Illicium anisatum and Pimpinella anisum.

The first two are of the same genus and are often refereed to as Japanese Star Anise which is a native of SE China and Vietnam. It is a small tree and the seed provides the flavour.

Pimpinella anisum is similar to fennel and is often used to flavour food and drinks. It is native to SW Asia and the Mediterranean.

I prefer the taste of the Star Anise as compared to Fennel and Pimpinella.

Like many other botanical s the best way extract flavour is use a small laboratory still to extract the plant oil. They used to be available from a supplier in Adelaide. Highly recommended if you intend to experiment with flavours.

Arismac wrote:G'day Prof,

What weight of Chinese Star Aniseed seed would you recommend adding to the botanical basket for an 8 litre 92 AbV reduced to 25 litre 48 Abv for the second still run in the T500? Our little mob have a taste for Ouzo this winter. Just a ball park figure would be great. I have a kilo.

Haha a kg goes a long, long way. Small amounts. Very small amounts.

wynnum1 wrote:

Professor Green wrote:I haven't, I just buy it.

I expect it would depend on the quantity of seed you need as to whether it would be worth while though.

What do you pay for it .Looked at one herb site and they have none in stock.
Some of these herbs you could grow but have to get off the plant and that could be the uneconomical part.

I buy it from Austral Herbs which are currently showing no stock but it was around $16 for a 500gram bag.

Arismac wrote:G'day Prof,

What weight of Chinese Star Aniseed seed would you recommend adding to the botanical basket for an 8 litre 92 AbV reduced to 25 litre 48 Abv for the second still run in the T500? Our little mob have a taste for Ouzo this winter. Just a ball park figure would be great. I have a kilo.

Star anise is very strong and can lead to a tongue numbing spirit if overdone. I would say it is best to err on the side of caution but I cannot recommend how much to use in a botanical basket. Definitely not a Kilo though. There's a great recipe for ouzo in the recipe forum.

bluc wrote:Hey proffessor whats the difference between Pimpinella anisum and green anise seed is it just different names or is it different plant?

Same thing bluc. Piminella anisum = aniseed = green anise

Professor Green wrote:Star anise is very strong and can lead to a tongue numbing spirit if overdone. I would say it is best to err on the side of caution but I cannot recommend how much to use in a botanical basket. Definitely not a Kilo though. There's a great recipe for ouzo in the recipe forum.

Many thanks Prof, I intend to run it through my glass essential oils still first which should give me more control of the intensity.

I buy it from Austral Herbs which are currently showing no stock but it was around $16 for a 500gram bag.

Try "The Source Bulk Foods". Price is a little higher but a good range.

Professor Green wrote:

bluc wrote:Hey proffessor whats the difference between Pimpinella anisum and green anise seed is it just different names or is it different plant?

Same thing bluc. Piminella anisum = aniseed = green anise

Thanks professor :handgestures-thumbupleft:

Aniseed Myrtle - licorice anti-deptressant! Aniseed myrtle (Syzygium anisata) is a lovely rainforest tree originating from the Nambucca valley on the NSW north

Anyone used this.

No, but certainly know of it. I think you would need a glass essential oil still to extract the flavour. I can not remember weather it would be suitable for infusion but that is the other possibility. That would certainly give a unique flavour to gin.