Mediterranean cuisine to Catalonia and Murcia along Spain's Mediterranean coast. It comes in many versions, and may contain a mixture of chicken, pork, rabbit, or shellfish, sautéed in olive oil in a large shallow pan, with vegetables, and typically round-grain rice (often of the local "albufera", "arròs bomba", "sénia" varieties or similar) cooked to absorb the water and coloured with saffron. The dish may be varied with artichoke hearts, peas, sweet peppers, lima beans, string beans, or sausages. Anise is used around the Mediterranean to flavour spirits including French "pastis" and "absinthe"; Greek "ouzo"; Bulgarian "mastika"; Italian "sambuca"; Spanish "anísado"; Turkish "rakı";
Ouzo effect ouzo effect is seen as a potential mechanism for generating surfactant-free microemulsions without the need for high-shear stabilisation techniques that are costly in large-scale production processes. The creation of a variety of dispersions such as pseudolatexes, silicone emulsions, and biodegradable polymeric nanocapsules, have been synthesized using the ouzo effect, though as stated previously, the exact mechanism of this effect remains unclear. Ouzo effect The ouzo effect (also louche or spontaneous emulsification) is a cloudy ("louche") oil-in-water emulsion that is formed when water is added to ouzo and other , such as pastis, rakı, arak, sambuca and absinthe. Such microemulsions occur