America’s best chefs know that Pernod, the international anise spirit, is a versatile ingredient in the kitchen. With its natural flavor distilled from anise, fennel, parsley, chamomile, coriander, and other aromatic herbs, it’s no wonder Pernod is found in the pantries of top chefs worldwide, from Emeril Lagasse to Jacques Pépin and Marcus Samuelsson.
Click here to check out celebrity chef recipes with Pernod.

Pernod 101

Harold McGee, food scientist and celebrated author of On Food & Cooking, offers his insights on Pernod and why cooking with this distinctive spirit differs from other liquors and wines.

1. Pernod and Other Anise-flavored Spirits
Pernod belongs to the family of spirits whose flavor is dominated by the aroma of anise. Other members of the family include anisette, Greek ouzo, Turkish raki, and pastis, which is flavored with licorice as well as anise. » more

2. Anise Flavor: Anethole
The characteristic aroma of anise-flavored spirits comes from a chemical compound called anethole. Several kinds of plants—anise, star anise, and fennel—produce and store anethole in their green tissues and seeds. » more

3. Anethole as an Ingredient
Anise is a much-loved flavor. “The warm, sweet aroma of anise can play the leading role in a drink or a dish, as it does in Pernod aperitifs or a fennel gratin,” states McGee.

4. Alcohol as an Ingredient
“The addition of Pernod or other alcohols to a dish enhances flavor by encouraging the escape of aromas into the air and the nose,” explains McGee. Cooks typically and historically use Pernod in seafood dishes, but it is also an enticing addition to all types of meats, vegetables, soups, sorbets, and desserts.» more

5. Cooking with Pernod
Pernod is best treated gently. Add it toward the end of the cooking, or heat it slowly with other ingredients, so that they have time to absorb the anethole. » more