This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
The comment(s) below were originally left at Talk:Aniseed ball/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Please note that aniseed balls are traditionally made with rapeseed (or some other Brassica spp. seed) at the centre. They do NOT have aniseed (Pimpinella anisum) at the centre. Pimpinella are members of the umbellifers and as such the seed are ridged, long and thin and would not produce spherical balls if used to "seed" the confectionery.
Can someone discripe the flavor/taste. —Preceding unsigned comment added by 75.214.62.82 (talk) 04:11, 22 January 2009 (UTC)[reply]
Last edited at 04:12, 22 January 2009 (UTC).
Substituted at 07:51, 29 April 2016 (UTC)