Translation of aniseed in Spanish:

aniseed

anís, n.

Pronunciation /ˈanɪsiːd//ˈænə(s)ˌsid/

noun

  • 1

    anís masculine
    • Its secret is a 10-minute pre-oven soak in soy sauce, tangerine peel, cinnamon and aniseed.
    • When not in use for bullfights also, the Plaza is a pleasant square with pavement cafes where many people enjoy the locally produced drink - aniseed aperitif.
    • It is customary in Norway to have a shot of this soft caraway and aniseed spirit with breakfast.
    • A number of flavouring oils were used by some anglers such as aniseed, herring and pilchard.
    • The alternative of drag-racing, where hounds chase a sack of aniseed instead of a fox, is encouraged by these activists.
    • Dry, rich, peppery and positively rippling with tannins, there are flavours of cassis, raspberry, mustard and aniseed.
    • Sweet, slightly hot and absurdly sticky they will fill the kitchen with that warm, Christmassy aniseed smell you so often encounter in Chinese restaurants.
    • The boy who brought it slipped the bill under a round steel dish containing a little sweetened aniseed.
    • But unless you've got someone to guide you safely back to your welcoming bed, steer clear of the local hooch - ouzo - the Greek spirit flavoured with aniseed consumed diluted with water.
    • As in many countries of the region, the favoured drink is the strong aniseed flavoured spirit, Arak, which I have to admit goes well with the many mixed dishes of the ‘Mezze’.
    • In the food bazaar I inspect sacks of nuts and dried fruit, and great aromatic pyramids of herbs and spices: dried mango and turmeric, lotus seeds and saffron, aniseed and piles of sweet red cakes.
    • Add the yeast, salt, milk, sesame seeds, aniseed, and the remaining water to form a firm dough, about seven minutes.
    • Smooth and very drinkable, this delivers subtle notes of aniseed, liquorice, spice and lemon peel.
    • Roger used the time to indulge in the macho southern French pastime of sipping pastis, a strong, sweet, aniseed - flavoured spirits to which you add copious quantities of ice and cold water.
    • Concentrated, full, rich and velvety, this nicely structured, complex red has cherry, cloves, vanilla, pepper and aniseed in abundance.
    • Broadly they fall into two camps: French or Bohemian, depending on whether they cloud and whether they taste predominantly of aniseed.
    • The Tempranillo is slightly peppery with hints of aniseed and blackcurrant.
    • Fennel seeds are often included, adding a pungent, slightly aniseed note to the sauce.
    • Here they were marinated in aniseed infused olive oil, and served with a bushy little topping of grated beetroot.
    • The aniseed herbs: chervil, tarragon and fennel seem especially appropriate for summer.