Also known as
Anisum vulgare, Pimpinella anisum
Anise is a popular herb, belonging to the Apiaceae family and cousin to fennel, cumin, and dill. The seed is often used in Mediterranean cooking and as a modern day natural flavoring and sweetener, tasting very much like licorice. In fact, most modern licorice candy is no longer flavored with licorice root, but anise instead.
trans-anethole, estragol (iso-anethole), anise aldehyde, anise alcohol, p-methoxy-acetophenone, pinene, limonene, and gamma-himachalene
Anise seeds can be used in cooking, teas, tinctures, alcoholic beverages and more. They impart a sweet, licorice like flavor which goes well with cinnamon, camphor, bay, cloves, and sassafras. The seeds can be used with perishable food products to extend lifespan, bread being a common example.
Anise seeds are commonly seen in French and Indian cuisine & are also eaten after meals to improve digestion & freshen the breath. Anise is also used to flavor liquors, candy, and when brewed into tea fennel produces a sweet tasting drink that soothes the stomach & eliminates flatulence. Anise is very effective at preventing the growth of mold and bacteria, and is commonly used when making bread. The aroma is slightly stimulating in nature.
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