{"id":8391,"date":"2016-07-09T17:28:24","date_gmt":"2016-07-09T22:28:24","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8391"},"modified":"2022-01-05T09:56:29","modified_gmt":"2022-01-05T14:56:29","slug":"anis","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/anis\/","title":{"rendered":"An\u00eds (semilla)"},"content":{"rendered":"<p>El an\u00eds no es lo mismo que el <a href=\"https:\/\/le-fort.org\/especias\/anis-estrella\/\">an\u00eds estrella<\/a>. Para diferenciarlo se le denomina an\u00eds espa\u00f1ol o an\u00eds en grano.<\/p>\n<p>Pertenece a la familia de las api\u00e1ceas, lo que lo hace pariente de una serie de otras especias, como el <a href=\"https:\/\/le-fort.org\/la-semilla-de-eneldo\/\">eneldo<\/a>, el <a href=\"https:\/\/le-fort.org\/semillas-de-hinojo\/\">hinojo<\/a>, el comino, la <a href=\"https:\/\/le-fort.org\/especias-la-alcaravea\/\">alcaravea<\/a>, etc.<!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8393\" data-permalink=\"https:\/\/le-fort.org\/cocina\/anis\/anis-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"anis\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter size-full wp-image-8393\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/07\/anis.jpg?resize=700%2C500\" alt=\"An\u00eds en grano\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Fue cultivado originalmente como planta medicinal en Egipto y Medio Oriente, y fue importado a Europa como planta medicinal. Su uso ha sido hist\u00f3ricamente como digestivo y como especia a la vez.<\/p>\n<p>[wp_ad_camp_1]<\/p>\n<p>Se utiliza en recetas dulces y en recetas saladas por igual. Lo encontramos en bizcochos, panes de an\u00eds, en las deliciosas humintas bolivianas y en el champurrado mexicano, y como aromatizante en una serie de licores anisados tales como el Arak, el Ouzo, el Sambucca y un muy largo etc\u00e9tera.<\/p>\n<p>En muchas cocinas se utilizan indistintamente la variedad en grano y el estrellado, ya que sus aromas son muy similares sin ser parientes, e incluso hay idiomas que no diferencian el uno del otro.<\/p>\n<p>Hay recetas muy interesantes con an\u00eds, como los <em>comfits<\/em>, \u00a0dulces ingleses que consisten en cubrir las semillas con alm\u00edbar\u00a0y secarlos una y otra vez, creando m\u00faltiples capas muy finas de az\u00facar cubriendo la semilla, un poco como las almendras de hoy en d\u00eda. <a href=\"https:\/\/www.futurelearn.com\/courses\/royal-food\/1\/steps\/88968?utm_campaign=Share+Links&amp;utm_medium=futurelearn-open_step&amp;utm_source=loquecomemos.com\">Aqu\u00ed se puede ver una representaci\u00f3n del m\u00e9todo en la Inglaterra isabelina<\/a>.<\/p>\n<p>En cocina oriental hay una serie de recetas que permiten utilizarlo intercambiablemente con su par estrellado.<\/p>\n<p>En fin, las opciones son much\u00edsimas. \u00bfPara qu\u00e9 lo usas tu?<\/p>\n<p>[wp_ad_camp_4]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El an\u00eds es una especia de la misma familia que el comino, el hinojo y otras. Se usa como planta medicinal, en reposter\u00eda, licores y en platos salados.<\/p>\n","protected":false},"author":1,"featured_media":8392,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[663,664,354],"class_list":["post-8391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condimentos-especias","tag-anis","tag-apiaceas","tag-especias","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/anis-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-anis","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6944,"url":"https:\/\/le-fort.org\/cocina\/anis-estrella\/","url_meta":{"origin":8391,"position":0},"title":"An\u00eds Estrella","author":"Le-Fort.org","date":"5 de Noviembre, 2015","format":false,"excerpt":"El An\u00eds Estrella es una especia que tiene tambi\u00e9n propiedades medicinales. Cerca del 90% de la producci\u00f3n mundial de an\u00eds estrella se usa en farmac\u00e9utica.","rel":"","context":"En &quot;Condimentos y Especias&quot;","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/estrella-hd.jpg?fit=1200%2C398&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/estrella-hd.jpg?fit=1200%2C398&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/estrella-hd.jpg?fit=1200%2C398&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/estrella-hd.jpg?fit=1200%2C398&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/estrella-hd.jpg?fit=1200%2C398&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5299,"url":"https:\/\/le-fort.org\/cocina\/especias-la-alcaravea\/","url_meta":{"origin":8391,"position":1},"title":"Alcaravea","author":"Le-Fort.org","date":"22 de Febrero, 2015","format":false,"excerpt":"La alcaravea es una especia de la misma familia del comino y el cilantro, com\u00fan en la cocina de Europa oriental y medio oriente.","rel":"","context":"En &quot;Condimentos y Especias&quot;","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"Semillas de Alcaravea","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/alcaravea-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/alcaravea-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, 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&quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1674,"url":"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/","url_meta":{"origin":8391,"position":3},"title":"Garam Masala","author":"Le-Fort.org","date":"5 de Diciembre, 2011","format":false,"excerpt":"Receta de Garam Masala, mezcla de especias muy com\u00fan \u2013y apreciada\u2013 en cocina de la india","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4925,"url":"https:\/\/le-fort.org\/cocina\/panch-phoron-mezcla-de-especias-india\/","url_meta":{"origin":8391,"position":4},"title":"Panch Phoron, Mezcla de Especias India","author":"Le-Fort.org","date":"13 de Agosto, 2005","format":false,"excerpt":"El Panch Phoron es una mezcla de especias bengal\u00ed (comida india) compuesta por comino, mostaza negra, an\u00eds, alholva y neguilla.","rel":"","context":"En 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