1887

n South African Food Review - Flavour of the moment : Annie who? : colours & flavours

Volume 39, Issue 2
  • ISSN : 0379-6000
USD

 

Abstract

The Germans use it for Pfeffermusse, in the Netherlands it's added to Muisjes, and in SA Absinthe or Jägermeister. These things all have one thing in common: aniseed.

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/content/im_safr/39/2/EJC41078
2012-02-01
2016-12-10

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