Anise and cinnamon infusion
Anise is an ancient medicinal plant, used in pharaonic Egypt and in Greece to treat bloating. Cinnamon is one of the spices that improve the burning of sugar.
Together in one infusion they settle the stomach and improve digestion. At suhoor the drink gives warmth and holds off false hunger.
Crush the anise seeds in a mortar with a light tap to open them up. Crushing releases the aromatic oils and gives an infusion with deeper flavour.
Put the water in a small pot and add the crushed anise and the cinnamon. Raise the heat and let the mixture boil for 5 minutes.
Turn the heat down and leave the infusion to simmer for another 5 minutes. This draws out all the volatile compounds and gives a golden colour and a warm flavour.
Strain the infusion into two cups through a fine sieve. Add the cardamom if you want a more complex flavour.
Add the honey and serve at once. The hot infusion settles the stomach before fasting and helps digestion.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Anise and Cinnamon Infusion, and how to fix them:
Use less cinnamon and double the honey. The bitterness comes from too much cinnamon.
Double the anise and let it boil for another 3 minutes. The golden colour appears with longer cooking.
Reduce it to two grams. Cinnamon has a strong flavour and takes over the infusion.
Add a pinch of salt. Salt brings out the sweetness of the honey and balances the flavours.
Two days in a bottle. Reheat it with a spoonful of water over low heat.
Two weeks in ice bags. Thaw the bag in warm water before drinking.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| anise | fennel | 1:1 | A similar effect on bloating. |
| Ceylon cinnamon | cassia cinnamon | half the quantity | Cheaper, but it contains more coumarin. |
| honey | caster sugar | 1:1 | You lose the benefits of honey, but the flavour is acceptable. |
| Ingredient | 2 people | 4 people | 6 people |
|---|---|---|---|
| Anise | 10 g | 20 g | 30 g |
| Cinnamon | 3 g | 6 g | 9 g |
| Water | 600 ml | 1200 ml | 1800 ml |
Choose Ceylon cinnamon rather than cassia. Cassia contains coumarin at high levels that may harm the liver with daily use. Crush the anise with a light tap; crushing it hard breaks the seeds and releases bitterness.
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