aniseed

Aniseed refers to the seeds of the herb Pimpinella anisum, a small annual plant in the carrot family (Apiaceae). Native to the eastern Mediterranean region, it is cultivated in many temperate climates for culinary and medicinal uses. The seeds are small, oblong, brown, with a fragrant, licorice-like aroma. The plant grows to about 40–60 cm, with feathery leaves and umbels of white flowers. Seeds are typically harvested when the heads turn brown and dry; they are dried for long-term storage.

In cooking, aniseed imparts a sweet, aromatic note and is used in breads, pastries, candies, and beverages, as well as flavoring in some liqueurs. It is often used ground or whole, and its essential oil is employed in perfumery and food flavorings. The primary constituent of the essential oil is trans-anethole; smaller amounts of estragole, anisaldehyde, and other compounds contribute to its aroma.

Aniseed is distinct from star anise, which comes from Illicium verum and is botanically unrelated, though both provide a similar licorice-like flavor. It is also related in flavor to fennel and caraway seeds, but botanically separate.

Safety and regulation: in typical culinary use, aniseed is considered safe for most people. Highly concentrated essential oil or extracts should be used sparingly, as they can be toxic in larger quantities. As with other spices, individuals with allergies should avoid it.