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• In the heart of the Benedictine Abbey in Flavigny-sur-Ozerain, in the Burgundy region of France, this tasty little treat has been made since 1591 according to the same recipe as it always has been.
• The core of the candy is a green anise seed (Pimpinella Anisum), coated in sugar syrup, with natural flavorings added for various flavors like rose, violet, lemon, orange blossom, and blackcurrant. •
To this day, the candies are made using a traditional artisanal process, with anise seeds coated in sugar syrup for 15 days, resulting in a smooth, pearl-like candy.
