mezzomediPastis
Provençal spirit with anise and licorice, fresh and aromatic.
Dry, clear anise-flavored alcohol, with aromas of star anise, traditional to Southern France. When diluted with cold water, it becomes cloudy and milky (the "louche" effect). In Mediterranean cuisine, it flavors sauces, fish, and Mediterranean pastries with its distinctive anise notes.
Best pairings
Fennel seed Classic88%Fennel seeds reinforce pastis' characteristic anise in traditional Provençal dishes.
Anise Classic85%Direct complementarity: anise seeds and pastis, a fundamental duo in Southern French cuisine.
Basil Classic84%Basil and the anise of pastis compose Provence's aromatic signature in pesto and bouillabaisse.
Vermouth Classic83%Vermouth, also containing anise, creates a complementary alcoholic duo in Mediterranean aperitifs.
Green olive Classic82%Classic Mediterranean pairing: the slight bitterness of green olives harmonizes with anise and the aperitif context of pastis.
Thyme Classic81%Dried Mediterranean thyme accompanies pastis in all great Provençal stews.
Lemon Classic80%Lemon's tart citrus elevates the anise of pastis diluted with water, creating Provençal summer freshness.
Garlic Classic79%Garlic is the aromatic base of the South: pastis + garlic creates the Provençal essence in sauces and pasta.
Fennel Aroma bridge78%Pastis enhances fennel's natural anise in fish dishes.
Rosemary Classic77%Camphoraceous rosemary intertwines with pastis's anise in Herbes de Provence for roasts and stews.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with pastis?
Pastis pairs especially well with fennel seed, anise, basil, vermouth and green olive. Fennel seeds reinforce pastis' characteristic anise in traditional Provençal dishes.
What can I substitute for pastis?
If you don't have it, try: ouzo, raki, anise, fennel fronds.