seeds taste similar to licorice and are believed to improve digestion. The anise
plant is native to the Mediterranean region, specifically Greece, Turkey and
Egypt. It produces clusters of white flowers which dry to reveal oval seeds. In
India they chew these seeds after a meal to freshen the breath. Betacarotene gives carrots their orange color
and is absorbed by the body more efficiently when eaten with a little fat.
Cooking also helps the absorption. Betacarotene can convert into Vitamin A.
3 pounds carrots, cut julienne style
2 cups water
2 ½ tablespoons butter
½ teaspoon powdered ginger
¼ teaspoon ground black pepper
¼ teaspoon anise seeds