Describe the flavor and how you use it.

So Anisasap for me, it's like a little bit of lingerish, a little bit sweet, minty, earthy.

I grew up eating Anisasap in Korea.

We call it Banga.

So when I saw Anisasap at Coleman, I was very happy.

And I tried to figure out how I can use it.

I usually... grew up eating anise hyssop with like a cooked seafood like seafood stew or like a grilled seafood and then we make a ssam and add anise hyssop with it and also I actually had a corn salad from baby bistro and then they use anise hyssop too I was like oh I got inspired from chef miles and then I use anise hyssop for my corn salad and then it I think works very well

So is the corn in your salad cooked or raw? Why don't you just walk us through how the whole thing comes together?