LorAnn Oils Super Strength Anise Flavoring For Candy Making

Great product. I’ve been using this product for years. It only takes a few drops of this LorAnn oil to flavor you cookies or baking items. I always would purchase it from our local pharmacy many years ago. You won’t be disappointed.

Gives my biscotti a wonderful flavor that doesn’t diminish over time.

Love it

Only a tiny amount makes iced coffee something special!

smells great I will cook my pizzelles soon Many complained it came in "crystalized form". Mine did too but it only takes like five minutes to put the bottle in some warm water to bring it back to original state.

The bottle was received intact, with seal intact, however the contents were completely crystallized. Update: I did put the bottle in very warm water, as the bottle directions said, and some of the crystallized product did return to liquid form; not all, but some. It must have gotten very cold, somewhere along the fulfillment/delivery process.

I always wondered why my pizzelles never tasted as flavorful as the ones I ate growing up, even when I used several times the amount of anise extract in them. The answer was to switch to anise oil instead of extract, as others have mentioned. And for my taste at least, this brand has the perfect flavor. I've been using it for several years now, and the flavor has been spot-on each batch. It's more expensive than extract, but you also use less. And get way better and more consistent taste. I've also used it in a few other baked cookies, even when the recipe calls for extract, and been very happy each time.

We like to make sesame covered anise cookies, but it is too expensive to buy "anise extract" from the local store. Butter, sugar, flour, an egg, a tad of rum with drops of this oil, dunk in cream and then roll sesame seeds. Out of the oven 20 minutes later and get this wonderful anise aroma. A few drops of this oil stirred into a tablespoon of rum gives a good anise flavor and aroma to our cookies for much less money and total control of the strength. In a strong alcohol as a carrier, very tiny beads form. This oil would work nicely in other liquids that allow it to distribute evenly throughout the recipe. I wouldn't add this stuff directly to any recipe (perhaps to make a disaster it would be okay, ha ha) without dilution. Sometimes I have to laugh when I see expensive bottles of "butter extract" and "rum extract" in the store. Getting some of the main ingredient and then mixing it up as needed gives control, convenience as savings. Although we received our oil in the winter months of the Pacific Northwest, it was not crystalized, however instructions on the package said to warm the bottle at room temperature if needed.