In 1932, an enterprising young man, Paul Ricard developed the formula for a new aniseed-based aperitif, Ricard, also known as “pastis of Ma Pastis Ricard. Six years later, this aperitif made its entrance on the Parisian scene. One of the components used for the production of Pastis Ricard is badian, or star-anise, a rare spice that grows in the remote provinces of southern China, known since ancient times for its many therapeutic qualities. The anise flavour is enhanced by liquorice, which contributes smoothness and gives Ricard its beautiful yellow colour. The particular species used, “glycyrrhiza glabra”, is known for its fragrance. It grows primarily in the Middle East. The liquorice, after being harvested, culled and cut into sticks, is shipped to Marseille, as is the star-anise. It is there that the various anis essences and liquid extracts of liquorice and of aromatic herbs from Provence are purified and blended to create the world-famous Pastis Ricard.