Don’t make this bread mistake on Lanzarote

Sooner or later on Lanzarote you’ll buy bread rolls and take them home to discover that they have a distinct aniseed flavour.

That flavour is anise, or matalauva, as it’s called here and in many parts of Spain. As the word appears to resemble “mata la uva” (the Spanish phrase meaning “kills the grape”) some have thought this spice was named for its properties as a hangover cure. However, the word is actually one of the many Arabic-derived words in Spanish and means “sweet grain”.

And its flavour is pleasant when combined with sweetness, such as Nutella, jam or the quince preserve called membrillo that’s a favourite here. It’s not so great with more savoury fillings, however. 

Bread baked with matalauva is a Canarian favourite, popular on all of the islands. It’s usually labelled and it’s also possible to see the small grains in the bread itself, but unless you’re very careful, sooner or later you’re going to find that your cheese and pickle or ham and mustard roll has another, perhaps not entirely welcome, flavour.