anise, with its distinctive licorice taste and aroma, is an herb used
in biscuits, cookies, and other sweet goods. It's also a a great
garnish for fish and poultry.
There is no mistaking the flavor and aroma of anise – its oils are used for making licorice-flavored candies. The plant, related to parsley and carrots, is native to the Mediterranean region, but is now grown in many parts of the world. Some alcoholic beverages (ouzo, sambuca, anisette) are flavored with anise extract, and ground seeds are frequently added to sweetbreads and desserts.
• True anise is known botanically as Pimpinella anisum and is classified as an herb. The seeds come from a bushy, low-growing annual.
• Most commercial anise is grown in
• Also called aniseed, sweet
• Anise and star anise are not the same, but are similar in taste.
Anise is available whole, ground, or as an extract. When purchasing ground, buy in the smallest quantity available as flavor fades quickly.
Keep seeds in an airtight container, dry, and away from heat. They will be good for about twelve months.
• Roasted seeds will impart stronger flavors.
• Garnish fish and chicken with anise.
• Include small amounts when baking root vegetables.
• Star anise (reduce quantity as the seeds from this species are stronger).