Pernod Substitute [Top 10 Pernod Alternatives]

Are you preparing to cook a French seafood recipe? You must be searching for Pernod. Without Pernod, you do not get the actual French taste. Pernod is the French liqueur that is responsible for offering anise-flavor and licoricey aroma to your dish. This liqueur is used chiefly and perfect to use in seafood especially. It provides the juiciest and amazingly delicious taste. You can make cream sauces for fish recipes.

Unfortunately, the Pernod is now always available in your nearby stores. That’s why you should know all the possible Pernod substitute to keep the Pernod taste without it. If you can manage or keep Pernod in your fridge, it is okay. But you may be ready to cook French seafood. Only the Pernod is missing. So, why stop Cooking your favorite French dish? Keep cooking using a Pernod alternative.

What is Pernod?

Pernod is a well-known star anise liqueur from France. Pernod is a brand that is widely used in French cuisine. It’s a fantastic addition to seafood sauces and dinners. However, it is also delicious with steak.

Have you ever wondered how French seafood meals are able to smell so good? Adding a dash of Pernod is generally sufficient to solve the problem.

Because the acidity of alcohol neutralizes a significant amount of the intense fishy odor. Pernod also contributes to the current flavor by imparting anise undertones, thus it has been used for this reason as well.

Top 10 Pernod Substitute

The lucky matter is that there are efficient Pernod substitutes though the Pernod taste is unique. So, get those handy picks and complete your dish.

1. Pastis

Pastis provides the same star anise flavor that the Pernod has. So, it is a perfect substitute for Pernod. Whenever you do not have the Pernod or do not get Pernod in the nearby market, you can buy the Pastis and use it for your dish. As Pernod has 40% alcohol, Pastis has 40 to 45% alcohol. When you cook your container using the Pastis, the alcohol level decreases slightly and matches the Pernod. So, get Pastis instead of Pernod to finish your cooking.

Pernod Substitute

Pastis is an anise-flavored spirit that enhances the flavor of liquorice root. It contains less than 100 grams of sugar per litre and is bottled at a minimum of 40 percent alcohol by volume (pastis) or 45 percent alcohol by volume (pastis liqueur) (pastis de Marseille). Pastis, in contrast to most spirits, is prepared by combining base alcohol with flavorings (essences and/or extracts) and caramel coloring that have been properly manufactured.

Despite the fact that pastis and absinthe are frequently contrasted, the two spirits are vastly different. Since absinthe was outlawed, pastis has been created that does not contain grand wormwood (Artemisia absinthium), the herb that gives absinthe its name. Pastis also does not contain alcohol. Pastis derives its anise flavor from star anise, a spice native to Asia, whereas absinthe derives its base flavor from green anise and fennel, both indigenous to the Mediterranean.

Pastis also contains licorice root, which is not utilized in absinthe but is common in pastis. The alcohol content in traditional absinthes ranged from 45 to 74 percent by volume, whereas pastis is typically bottled around 40 to 50 percent by volume. Finally, unlike regular absinthe, pastis may be made sweeter by adding sugar to it.

2. White Wine

White wine is an efficient Pernod substitute. Many people use it for cooking meat or fish. If you are looking for the Pernod and do not find it, you can use the White wine. It works perfectly as Pernod. There are several types of white wine, including smooth wine, dry wine, sweet wine, etc.

As an alternative to Pernod, you can use any white wine. It consists of alcohol, and it works to eliminate the tangy odor from the meat and sea fishes. If you cook seafood, you should use more white wine than during pasta cooking.

White wine is often made from white grapes, and it is served chilled. It is not as simple as stomping on some white grapes and calling it a day, however. To eliminate tannins and pigment, the grape skins are removed before to fermentation in order to prevent tannins and coloration.

With red wine production, the grape skins are left on throughout the fermentation process to impart color, flavor, and tannins to the finished product.

Wait! What is the definition of fermentation?

Fermentation is the process through which grape juice is converted into alcoholic beverage. That is, real-life enchantment.

“Yeasts accomplish this in order to convert sugar into ethanol and carbon dioxide.” According to Christina, “natural yeasts found on berries, in vineyards, and in cellars can accomplish this, or cultured yeast obtained from laboratories can accomplish this.”

3. Fennel Seed

The seeds of fennel are gathered from the blooms of the plant and then dried. Generally speaking, they are pale green to tan in color and have an oval form. They have a sweet, licorice-like flavor, similar to that of the fennel bulb, and they can be used to impart an earthy, sweet flavor to recipes. They go particularly well with fish and pork.

Fennel seed can be a substitute for Pernod. Fennel seed has the same flavor as Pernod. But it is raw seeds. You have to make the extract out of it. You have to take the extracted juice out of the fennel seed after keeping it soaked overnight. Then fill a canning jar and mix the vodka topping with sugar. You have to keep it stored for about two months.

After two months, it is ready to use. The problem is that it is perfect for use in the baking mixture. It is not wise to use it in cooking. Since it takes time to prepare before use, you can make it for emergency use only.

Fennel seeds are high in minerals such as calcium, iron, and magnesium, all of which are beneficial in the regulation of blood pressure. They also include manganese, which is beneficial for the bones and is also being studied for its anti-cancer potential.

According to a study published in the Journal of Food Science, chewing fennel seeds increased saliva nitrite levels, which may be beneficial in lowering blood pressure and improving cardiovascular health.

4. Ouzo

Ouzo offers the same flavor as Pernod because the distillation process in the copper steels makes the Ouzo. After the distillation, it is seasoned with star anise seeds, which is the primary source of the Pernod. This liqueur is far tastier than Pernod because it is fortified with several spices within anise seeds like cardamom, mint, coriander, fennel, and mint. So, you can make similar tastes like Pernod to your seafood using the Ouzo.

substitutes for pernod

Ouzo is a grape must beverage with an anise flavoring (the remnants of wine-making). It is only prepared in Greece and Cyprus, and it may also contain other spices if they are used. Nothing else compares to the way ouzo is identified with a particular culture.

The Greeks are the biggest consumers of ouzo, which is served with meze (appetizers). Ouzo has a strong anise (black licorice) flavor that can be difficult to get used to at first. It is also a very strong beverage, so it is not for the faint of heart.

Served neat, without ice, in a tall, slim glass known as a kanoakia, this cocktail is a Hawaiian specialty (similar to a highball glass). Greece dilutes its potency with iced water, which renders the beverage opaque and milky white in appearance. The “ouzo effect,” which is similar to the louche created by absinthe, is caused by the anise oils in the drink. When you directly add ice to ouzo, you will get unsightly crystals on the surface.

The majority of Greeks would scoff at the idea of ouzo mixed with anything other than water. Make ouzo lemonade by combining water, lemon juice, mint leaves, and honey to mask the taste of the ouzo liquor. In other countries, it is used as a cocktail mixer or to replace other anise-flavored alcoholic beverages.

5. Absinthe

Absinthe is an excellent substitute for the Pernod. It also gives a similar flavor to Pernod. It is made with Anise, Mugwort leaves, herbs, flowers, and sweet fennel. This is already popular as a licorice spice in Europe. As a Pernod substitute, you can have a fantastic taste in your seafood dishes. It has high alcohol content, and extra alcohol evaporates during cooking time. Then you will get the perfect taste you want. You also can dilute the alcohol with water before using it while cooking.

Absinthe in its modern form has been falsely labeled as a hallucinogenic liquor. Absinthe has not been proven to be hallucinogenic in scientific research that have been peer-reviewed. The notion that absinthe is a hallucinogenic drug originated with the work of 19th century French psychiatrist Valentin Magnan, who spent ten years researching and testing wormwood oil. He conducted an evaluation of 250 alcoholics and discovered that those who abused absinthe experienced worse symptoms than those who abused other alcoholic beverages, including rapid-onset hallucinations, than those who abused other alcoholic beverages. Famous absinthe consumers, many of whom were bohemian artists or authors, lent their backing to anti-absinthe tales (such as Magnan’s) by sharing their experiences.

Toulouse-Lautrec and Vincent van Gogh were two well-known artists who contributed to the widespread acceptance of absinthe’s hallucinogenic properties. Oscar Wilde reported a phantom sensation of tulips brushing against his legs after leaving a tavern at closing time in one of the most famous absinthe drinking events in which he was a participant.

In the 1970s, a scientific paper suggested that thujone’s structural similarities to THC, the active element in cannabis, raised the possibility of thujone having affinity for the THC receptor. This theory was found to be false in 1999.

The topic of whether absinthe produces any mental effects in addition to those caused by alcohol has yet to be definitively answered in the scientific literature. Some people believe that absinthe’s effects are energizing. The most common type of intoxication reported is “clear-headed intoxication,” also known as “lucid intoxication.” According to Ted Breaux, a chemist, historian, and absinthe distiller, some botanical ingredients in absinthe work as stimulants, while others act as sedatives, resulting in an overall lucid effect. Although it is unknown what the long-term effects of moderate absinthe consumption in humans would be, the herbs used to manufacture absinthe are thought to be analgesic and antiparasitic in nature.

Absinthe does not cause hallucinations any longer, according to current research. During the nineteenth century, poisonous adulterants such as oil of wormwood, impure alcohol (possibly contaminated with methanol), and poisonous coloring matter such as cupric acetate and antimony trichloride were added to cheaper versions of absinthe, causing the hallucinogenic effects that are now widely recognized (the last-named being used to fake the ouzo effect).

6. Sambuca

Sambuca is an Italian liquor. It is also anise extracted oils that also has some other herbs and spices like elderflower and licorice. That’s why it also can provide a Pernod-like aroma. The Sambuca is different types like black sambuca, red sambuca, or white sambuca. White sambuca is a readily available item that can be found in your nearby store. When you cannot find Pernod, you can get it and make your dish using sambuca.

You purchased a spirit or liqueur in order to make a cocktail recipe. You’ll have to deal with the remaining 9/10ths of the bottle for the time being. Do not be alarmed. To avoid having an underappreciated item sit on your bar shelf, bartenders share their ideas and tips for how to use it.

With red-and-white checkered tablecloths and Chianti bottle vases decorated with straw, your lunch at an old-school Italian restaurant is frequently rounded off with an espresso, tiramisu, or sambuca garnished with coffee beans.

This transparent Italian liqueur is flavored with essential oils of star anise or green anise, which imparts a characteristic licorice flavor to the drink. It is known as sambuca con la mosca (coffee with the mosca) when the coffee bean is placed in the glass (“with the fly”). It may be served with three beans or seven beans, which represent the seven hills of Rome, to represent health, happiness, and prosperity, respectively.

Aside from that, it’s frequently blended with water to create a foggy drink, similar to absinthe, and a splash is added to coffee to create a Caffè Corretto (Correcto coffee). And, according to Cory Elmi, general manager of Philadelphia’s MilkBoy, coffee drinks are a great spot to begin your journey. “Because sambuca is naturally related with dairy products, it is not confined to coffee use.” Pour it over ice cream or into a milkshake for a refreshing treat.” Shake it with half-and-half and pour it into his Anas Nin, along with coffee (iced or hot), whipped cream, and a drizzle of crème de banana liqueur.

7. Anisette

Anisette is also an anise seed family beverage. This is also like the sambuca, pastis, and ouzo. This beverage is popular in many countries like Lebanon, Italy, Malta, Spain, Albania, and Greece. This beverage has a mixture of distilled anise seeds and sugar. It consists of much sugar that makes it sweeter like syrup. So, while adding this beverage to your dish, you should taste it and create a balance of sweetness and spiciness.

pernod substitute in recipes

In the style of a still from an Italian movie: With cake crumbs on the tablecloth and espresso cups brimming with newly poured black coffee, an Italian family celebrates Christmas supper. In addition, a bottle of anisette is making its way around the room. After dinner, anisette in your espresso is kind of a custom.

Anisette is a potent aniseed liqueur with a strong anise flavor. Anice, pronounced ah-NEE-cheh, is one of the earliest known spice plants, dating back thousands of years. It was used in Egypt as early as 1500 BC, according to the Bible, and it is being used today. Anise has been used for thousands of years to ward off evil spirits, promote milk flow in nursing mothers, treat epilepsy, treat snake bites and scorpion stings, and as an aphrodisiac, to name a few applications.

With Native American tribes, it was and continues to be used as a laxative and an appetite suppressant to aid in digestion. People used to believe that putting anise under their pillows would keep nightmares at bay. As an expectorant, it was also employed in the treatment of sore throats, coughs, bronchitis, and congestion, and it is still employed in the production of many cough syrups today. Anise has a licorice flavor, and the oil extracted from the plant is used to manufacture licorice candies.

8. Whiskey

The whiskey flavor is almost similar to Pernod. It has some difference for the absence of anise flavor, but it is a gentle substitute to Pernod. It offers a unique sweet taste and a smokey aroma. The Whiskey is already in use for cooking slow-cooked foods. It is familiar to use in cooking red meat in Russia and Europe. If you add Whiskey to seafood, you will get a fantastic fragrance. Though there are many types of Whiskey available on the market, you can use any of them as an alternative to Pernod.

In the United States, whiskey is a grain-based alcohol manufactured from cereal grains such as rye, barley, and wheat. It is typically aged in oak barrels (or casks) and has an alcohol by volume (ABV) of at least 40%. Whiskey is produced in a variety of styles (well-known examples include Irish whiskey, Scotch, and bourbon), and as a result, there is no single flavor associated with it.

whiskey has different legal implications depending on where it is distilled or made (more on this later). Tennessee, for example, has its own set of rules for certain types of construction.

Do you have a favorite whiskey that you enjoy drinking? Bravo! You must now decide how you will consume it (we dig even deeper on how to taste whiskey here).

This will largely depend on your tolerance for typical whiskey flavors (which can be overwhelming for some, especially when served neat) as well as the specific whiskey you’re looking to try.

There will be no ice or water; only booze. Drinking higher-quality whiskey neat helps to preserve the desired flavor of the whiskey.

With the aid of water: Incorporating a few drops of water into whiskey helps to minimize the frightening element while preserving more of the original flavor.

While many whiskey experts consider whiskey on the rocks to be heretical, it may be beneficial for those who are just getting started. Keep in mind that it will significantly diminish the flavor of the alcohol.

Drink: No matter what style of whisky you choose, there is bound to be a whiskey cocktail that suits your tastes. The whiskey sour, the Manhattan, and the old fashioned are all popular variations on the classic cocktail (more on these later).

9. Vodka

Vodka is the most familiar and popular ingredient that is used in seafood dishes. If you want to make any French seafood dish, you can use vodka as a Pernod alternative. The vodka beautifully enhances the taste of seafood sauces. The vodka is available in all countries, and so you can have it in your dish when you do not find Pernod. It provides a delicious taste to sea fishes, shrimp, and scallops. The vodka eliminates the odor of sea fishes. You can mix some spicy herbs or some spices with vodka to have the additional benefit.

Vodka is known for having a bland flavor. A more significant stylistic distinction is made by the mouthfeel of different brands. Some vodkas, such as Absolut, are slick, silky, and sweet, whilst others, like as Stolichnaya, are clean, watery, and medicinal in flavor and aroma. In today’s world, however, the vodka market has expanded much beyond these historical characteristics, making it difficult to define all vodkas.

Vodka does not have to be tasteless or odorless in order to be acceptable. Vodka has a moderate flavor that is similar to that of a clear grain liquor. If you try a variety of vodkas, you will be able to discern the difference between them. It’s similar to the difference in flavor between tap water and bottled water. If you pay attention, you will be able to tell when you are drinking unfiltered water.

The term “vodka’s heat” is sometimes used. Another measure of smoothness is the sensation of a burn on the tongue or the back of the throat after drinking straight vodka. The amount of heat generated by the number of distillations and the filtration technique used to manufacture pure vodka are often determined by these factors. Cheaper varieties tend to burn on the tongue and in the throat, but higher-end goods are smooth and mild.

10. Lemon Juice

Lemon juice is not similar to the anise flavor and licorice aroma, but it can eliminate the tangy odor of the seafood and add extra sweet and sour mixed taste. For this flavor, it can be a Pernod alternative. The lemon juice is already in use in every place to make salads, drinks, desserts, and savory meals. Besides, lemon juice has extra health benefits like vitamin C. If you like to avoid the alcohol part of the Pernod, lemon juice is a perfect substitute. Lemon is readily available and cheap in every area.

Although the origin of the lemon is unknown, its significance has been recognized for more than 2,000 years. Subtropical and tropical regions are ideal for the cultivation of lemon trees. The majority of lemons are grown in the Mediterranean region, California, and Florida, ensuring that they are available all year.

It is possible to use lemon juice for a range of different things. Lemons are used as a garnish on desserts and in drinks, among other things. Lemon juice is a natural cleaner that can be used daily. Lemon oil is used to smell perfumes, soaps, and skin care products.

Lemon juice has been used medicinally for hundreds of years. Lemon juice, along with honey and ginger, has traditionally been used for virus prevention and cold therapy. Lemons contain antibacterial compounds that can be used to treat gingivitis and act as a laxative in the digestive tract, among other things.

1 tablespoon of lemon juice provides the following nutrients:

  • 3 kilocalories
  • 0 grams of protein
  • 0 g fat, 1 g carbohydrate
  • 0 g of dietary fiber
  • 0 g of added sugar

Lemon juice contains a significant amount of Vitamin C. Vitamin C has been shown to be useful in the prevention of a variety of modern illnesses, including cancer.

Vitamin C is essential for the health of the bones, connective tissue, and gums. It also has anti-inflammatory properties and helps to protect cells from free radical damage. Preventing and treating atherosclerosis, as well as neurological diseases such as Alzheimer’s, can be accomplished through the use of vitamin C tablets.

How To Choose The Pernod Substitute

As there are many alternatives to Pernod, you can use anyone when you need Pernod in an emergency. But there are some differences in the efficiency of these alternatives. Since Pastis, Ouzo, sambuca, absinthe, anisette, and fennel seeds have the same anise flavor, they are the best substitute. You should go for these substitutes at first. When you cannot find them too, search for vodka, Whiskey, and white wine. These beverages are a perfect match to cook dishes. When you do not like to have alcohol in your dishes, you can go for the lemon juices, spices, herbs, etc., as Pernod alternatives.

what is a substitute for pernod

Which Pernod Substitute Should I Pick?

Which Pernod replacement you should choose will be determined by a number of important considerations. First and foremost, many of the Pernod replacements that contain anise may be difficult to come by.

This is due to the fact that certain beverages, such as absinthe, are prohibited in other countries due to their high alcohol content. Additionally, due to the restricted status of ouzo, it may be difficult to get legitimate bottles of the spirit.

If you are unable to locate any anise-flavored alcohol substitutes, you will need to discover an alcoholic alternative that does not include anise.

Another consideration is that you or someone who will be enjoying your cuisine may be unable to consume alcoholic beverages. If this is the case, you’ll need to choose one of the non-alcoholic alternatives.

In the end, which one you choose will be determined by these considerations as well as your own personal tastes. Regardless of whatsoever choice you choose, you can rest guaranteed that the meal will be considerably improved as a result of its presence.

Also Check:

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  2. Dry Mustard Powder Substitute


There is no worry when there is no Pernod available in your kitchen or even in markets. You several options to tackle the situation. You do not have to skip the use of a particular item, Pernod. Actually, Pernod is unique because it gives an exceptional taste to the French dish. It turns the dish into the French verse. So, choose the right and available Pernod substitute and have the unique taste of your meal.

1 thought on “Pernod Substitute [Top 10 Pernod Alternatives]”

  1. Very useful, thank you. I wondered if you could actually use the star anise if making a marinade in which to prep the meat?


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