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33723Re: Sambuca Recipe Using Star Anise and not Anise Seed

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  • LISETTA FAROM
    Jan 1, 2006
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      Hi to everybody and wishes of a good new year.
      In this period, in Italy, you/they are publicizing her/it "sambuca
      Averna" where you/he/she is done present that the product and' done
      exclusively using the starry anise to 100%, Ciao a tutti.

      http://www.google.it/search?
      hl=it&q=ANICE+ANICE+STELLATO+SAMBUCA+AVERNA&btnG=Cerca&meta=lr%
      3Dlang_it


      --- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@y...>
      wrote:
      >
      > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
      > >
      > > All the aniseed based distillates originated in the Mediterranean
      > > Basin and used local aniseed.
      >
      >
      >
      >
      > All the European ones perhaps, but the Columbians in South America
      > have had one since the mid 1600's. Possibly one of the oldest
      White
      > Rums, Aguardiente is made from sugar cane molasses and aniseed.
      > http://home.earthlink.net/~cafe.tinto/aguardiente.htm
      >
      > Perhaps the anise idea was added through contact with Spanish
      > colonists, it's not known for certain. But the natives of the
      area
      > certainly had distilled liquor before colonization. Archeologists
      > have unearthed crude bottles in digs from well before the time of
      the
      > Conquistadors. Much of South America's early history is still a
      > mystery.
      >
      >
      > Slainte!
      > regards Harry
      >
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