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Frontier Co-Op Organic Whole Anise Seed -- 16 oz

Frontier Co-Op Organic Whole Anise Seed
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Frontier Co-Op Organic Whole Anise Seed -- 16 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Organic Whole Anise Seed Description

  • Whole Seed
  • USDA Certified Organic
  • Pimpinella anisum
  • Non-Irradiated

A seed-like fruit, anise seed delivers a warm, sweet, licorice-like flavor to sweet and savory dishes alike. Try it in everything from fruit pies, cookies, and cakes to slaws, liquors, and meat dishes. It's potent, so start with just a pinch!


Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Eggplant Curry (Vegan)

[vc_row][vc_column][vc_column_text]This eggplant curry is a vibrant, flavorful and vegan-friendly dish that captures the essence of Indian cuisine's rich history. The eggplant simmers in a rich, aromatic sauce made from tangy tomatoes, smooth coconut cream and a blend of traditional spices such as cumin, coriander and turmeric. Meanwhile, the rice transforms into a dish hearty enough to stand alone. The result is both satisfying and deeply nourishing, allowing your taste buds to jet set off on a sensory escape – no passport required. Eggplant Curry With Rice and Naan

Eggplant Curry (Vegan)


  • 2 cups basmati rice
  • 3 Tbsp. olive oil
  • 4 cloves
  • 1 tsp. curry powder
  • 2 star anise
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1/2 red onion (chopped)
  • 1 tsp. fresh ginger and garlic puree
  • 2 Roma tomatoes (diced)
  • Pinch of saffron
  • 3 Tbsp. coconut yogurt
  • 3-1/2 cups vegetable stock


  • 2 Tbsp. olive oil
  • 1 onion (chopped)
  • 2 dates (chopped)
  • 2 cups cashews (soaked overnight and drained)
  • 3 Tbsp. unsweetened shredded coconut
  • 1 Tbsp. fresh ginger and garlic puree
  • 1 can (5.4 oz coconut cream)
  • 1/4 cup sesame seeds


  • 2 Japanese eggplants (chopped)
  • Splash of white vinegar
  • Pinch of black salt
  • 4 Tbsp. coconut oil
  • 1/2 tsp. cinnamon
  • 2 tsp chili flakes
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. turmeric
  • 1 tsp. coriander
  • 1-1/2 tsp. mustard seeds
  • 2 tsp. cumin seeds
  • 2 bay leaves
  • 1/2 tsp. hing
  • 1 large white onion (diced)
  • 1 Tbsp. fresh ginger and garlic puree
  • 1 Tbsp. tamarind paste
  • 1 cup fresh pumpkin (diced)
  • Handful of baby spinach
  • Cilantro for garnish


  1. Wash, rinse and soak rice for 30 minutes.
  2. In large pot over medium heat, add oil and all dry spices (except saffron) and heat until warmed.
  3. Add onions, ginger and garlic puree and tomatoes. Sautee until onions are translucent or tomatoes have broken down. Stir in saffron and yogurt.
  4. Add strained rice and stir for 1-2 minutes.
  5. Add vegetable stock and bring to boil. Turn down to simmer with lid off until all liquid has been absorbed.
  6. Turn off burner and put lid on. Let sit for 3 minutes. Remove lid and fluff with fork.


  1. In medium pot over medium heat, add olive oil, onions, dates, cashews, shredded coconut and ginger and garlic puree. Sautee until golden.
  2. Add coconut cream and sesame seeds. Simmer for 5 minutes.
  3. Transfer to high-speed blender and pulse until gravy has formed. Set aside.


  1. In medium bowl, combine eggplant, vinegar and salt. Set aside to marinate.
  2. In medium pot over medium-high heat, add coconut oil and dry spices until mustard seeds pop.
  3. Lower heat and add onion. Continue to stir until onion is caramelized.
  4. Add ginger and garlic puree, tamarind paste, pumpkin and the gravy. Stir and continue to simmer until pumpkin is tender.
  5. Add strained eggplants and cook until soft.
  6. Add spinach and let it wilt.
  7. Serve over warm rice and garnish with cilantro.

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