Anise of Flavigny
Anise of Flavigny is a traditional French confectionery that has been produced in the village of Flavigny-sur-Ozerain in the Burgundy region since the 16th century. The candy is made by coating a single anise seed in multiple layers of sugar, resulting in a small, round, and hard candy with a distinctive anise flavor.
History[edit | edit source]
The production of Anise of Flavigny dates back to 1591 when Benedictine monks began making the candy in the Abbey of Flavigny. The recipe has remained largely unchanged over the centuries, and the candy is still made in the same village today. The production process was taken over by a local family after the French Revolution, and it has been passed down through generations.
Production Process[edit | edit source]
The production of Anise of Flavigny involves a labor-intensive process known as panning (candy). The anise seeds are placed in a large rotating drum, and sugar syrup is gradually added. As the drum rotates, the seeds are coated with successive layers of sugar, which hardens to form the candy. The entire process can take up to 15 days to complete.
Varieties[edit | edit source]
While the original flavor of Anise of Flavigny is anise, the candy is also available in several other flavors, including:
Each variety is made using the same traditional method, with natural flavorings added to the sugar syrup.
Cultural Significance[edit | edit source]
Anise of Flavigny is not only a popular candy in France but also holds cultural significance. It is often associated with the region of Burgundy and is a symbol of the village of Flavigny-sur-Ozerain. The candy is also a popular souvenir for visitors to the area.
Packaging[edit | edit source]
The candy is traditionally packaged in small, oval-shaped tins that feature illustrations of pastoral scenes and the village of Flavigny. The packaging has become iconic and is part of the candy's charm and appeal.
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