The beautiful violet covered tin drew me to this gorgeous little souvenir of my childhood in France, and memories of my grandmother who always carried Les Anis de Flavigny in her handbag. Anise candies were first made by the Benedictine monks of the abbey of Flavigny (founded in 719), in Burgandy. They start with a single, tiny anise seed. Plunged into sugar syrup over and over for a period of 15 days, the seed becomes enveloped in a white shell. The final product looks like a smooth pearl, with sweet layers of natural violet surrounding its licorice-y center. They are subtle and delicious. Bon appétit! For a limited time only.