Question on pizza sauce seasoning?

Question

I was wondering if someone could help me out here.

I need a faint flavor of licorice to my pizza sauce.

What spice could I use besides fennel? Even if I use less fennel,

it's just not what I'm looking for....

I also like my sauce with just a hint of sweetness in it.I add a pinch of

brown sugar...What would you suggest?

Anise would give me a to strong of flavor also....Right?

Answer 1

To make it sweeter...add a little splenda to it or even sugar...

Answer 2

try some nutmeg

Answer 3

You are right about anise, brown sugar or even white granulated sugar works well in a marinara style sauce.

Typically fennel is used for that licorice flavor, anise could also be used, but it is a much stronger flavor so you would need very little.

You might want to try an Asian spice/seasoning like ginger to bring out the sweetness of the sauce.

Good luck!

Answer 4

I think it is Galliano

they use it to make the drink Screwdriver..

Answer 5

I use dried herb and when I buzz them in my spice grinder I to use 3-5 fennel seeds, it is a nice contrast, especially if the tomatos are not so sweet or you saute the onions and garlic, for this I almost puree them in my food processor and cook them in regular olive oil, not a virgin that for salads, as the onions and garlic become translusent, I add my spice mix, it is dried oregano, thyme, a small amount of basil, chili flakes, fennel seeds and whole black pepper buzz theis alomst fine but with a bit of texture.

I then add tomato sauce, crushed tomatos or a tin of whole tomatos run through a blender, tomato juice and a tin(s) of tomatos paste, and for spark a dash of red wine vinegar, season it and a dash of sugar, I like brown for the caramely hint, I cook this for 1 hour, and then let it rest, final seasoning should be done when it is just room temp, you have more of an idea which things it needs.

Answer 6

When I make a sauce that I want to yield a hint of licorice (anise) flavor, I add a tablespoon or so of anisette or other anise-y liqueur to the diced onions I saute at the beginning of my sauce preparation.   This seems to mellow out the anise-y flavor.  Ground fennel can be added later if you want to boost that element a bit.  

(I like the suggestion above of using tarragon.  Nice touch.  Would that it were readily available FRESH year around!)

I use just plain granulated sugar to sweeten my tomato sauce.  I've found that brown sugar has other flavor elements in it that don't appeal to me.  Too mollasses-y.

Answer 7

Anise

Cardamom

Answer 8

Tarragon has a licorice-like flavour.  It would probably go well in pizza sauce.