LorAnn Flavoring Oil Anise 1dm

Pure anise has a congealing (crystallization) point of 15ºC or 59ºF. If pure anise is exposed to temperatures below this point, the essential oil will solidify. If this happens, simply warm the anise oil until it is liquefied and shaken.

1 dram = about 1 teaspoon

Appropriate for use in chocolates and coatings (typical use is ¼ to ½ teaspoon per pound)

Kosher certified • Gluten-free