茴香籽，研磨

I used this in my baklava recipe and it brought that authentic Mediterranean flavor perfectly. The fine grind saved me from having to crush the seeds myself.

The licorice sweetness is just right for my evening tea, and the grind is fine enough to dissolve without leaving grit at the bottom of the cup. I've been using it in a simple Middle Eastern rice dish too, and it brings that warm, aromatic depth I was hoping for.

I used this in a batch of Indian curry last night and it added that warm, subtle licorice undertone I was hoping for. The seeds are finely ground and distribute evenly.