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"Shekar Panir With Ginger" - Tea Candy - Imported from Tabriz

All Natural Anise Mints - Les Anis de Flavigny - Imported from France

All Natural Anise Mints - Les Anis de Flavigny - Imported from France

All Natural Rose Mints - Les Anis de Flavigny - Imported from France

$6.49
These all-natural rose flavored aniseed candies are housed in a vintage decorative tin, and contain about 30 mints per tin. Each anise seed is coated in naturally-rose flavored sugar to produce round and smooth mints that are sure to delight the palate and senses... Every single product of Les Anis de Flavigny is 100% void of artificial colours, nanoparticles, titanium oxide, artificial flavours, artificial preservatives, artificial sweeteners, citric acid, malic acid, gluten, lactose, peanuts and other nuts, GMOs, phthalates, bisphenol A (BPA) and bisphenol A (BPA). These little pearls are the most natural candies made with the original recipe using only sugar cane and beet zvuugbzqhns since 1591 with no change in the original recipe (over 500 year old recipe)!!! Net weight: 50 grams
Availability: In stock
SKU
LAF-SC-122005

Les Anis de Flavigny is the oldest French company famous for its high quality candies since 1591 in France!!!!

Our candies are made with Anise. This plant, Pimpinella anisum, is not to be confused with fennel (a vegetable) or with star anise (Chinese anise, the fruit of an exotic tree). Les Anis de Flavigny's candies are made with Anise. This plant, Pimpinella anisum, is not to be confused with fennel (a vegetable) or with star anise (Chinese anise, the fruit of an exotic tree). The Anise used here is an umbelliferous plant and its small oval fruits, striated longitudinally, have a warm, spicy flavor and a remarkably aromatic scent. Les Anis de Flavigny selects their aniseeds in August, after the seeds are harvested in Spain, Tunisia, Turkey, Syria, etc. The candies are placed with the seeds in large pans and sugar syrup (water and sugar) is poured over them. The seeds roll over one another and gradually become covered in fine successive layers of syrup, kind of like snowballs tumbling down a snowy hill. This rotation in pans also makes the candies become smooth, like stones that are rolled on the beach by the incessant waves of the sea. The process involves delicate, patient work; the candy-maker needs 15 days to transform the small seed that weighs barely two milligrams into a one-gram candy.
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