anise

Anise, or Pimpinella anisum, is an annual herb in the Apiaceae family, native to the eastern Mediterranean region and southwest Asia. It is cultivated for its seeds, which are used whole or ground, and for its leaves and flowering umbels in some culinary traditions.

The plant grows to about 40-90 cm tall, with feathery green leaves and white flowers arranged in umbrella-like clusters (umbels). The seeds are pale brown, small, and crescent-shaped.

Flavor and chemistry: The seeds contain essential oil rich in anethole, imparting a sweet, licorice-like aroma and taste. Related spices such as fennel and star anise share a similar flavor profile, but star anise (Illicium verum) is a different species.

Uses: In cooking, anise seeds are ground or used whole in breads, pastries, confectionery, and spice blends. It flavors liqueurs such as anisette, ouzo, and sambuca, and is used in some savory dishes and pickles.

Medicinal and other notes: Historically used to aid digestion and relieve bloating; modern evidence is limited. The essential oil can be potent and should be used in diluted form.