pernod

Pernod is a French anise-flavored spirit and proprietary brand of pastis, an alcoholic aperitif originating from the south of France. Developed in 1805 as a successor to absinthe (following absinthe's ban in 1915), Pernod is produced by distilling neutral spirits with botanicals including anise, fennel, and licorice, resulting in a spirit of approximately 40% alcohol by volume. The characteristic cloudy appearance—known as "louche"—develops when water is added to the spirit, as the anise oils become insoluble and precipitate out, creating the distinctive milky-white color. Though Pernod is technically a pastis, it has become a generic term for anise-based spirits in many culinary contexts.

Pernod differs from other pastis primarily in its formulation and brand identity; it contains fewer botanicals than some competitors and is notably less sweet. The spirit is typically pale yellow or colorless before dilution and has a strong, licorice-forward aroma with subtle herbal undertones.

Pernod is used both as an apéritif and as a culinary ingredient. Traditionally served as a long drink mixed with water in a ratio of approximately 1:5, it is popular throughout France and the Mediterranean. In cooking, Pernod is employed to flavor sauces, particularly for seafood dishes, where its anise character complements fish and shellfish. It features prominently in Mediterranean cuisine, particularly in Provençal cooking, and is used to deglaze pans, finish soups (notably bouillabaisse), and flavor creamy sauces. A small amount added toward the end of cooking imparts a subtle anise note without overwhelming other flavors. It also appears in cocktails and occasionally in desserts.