What is anise?

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Anise, or Pimpinella anisum, has seeds with a sweet flavor similar to the flavors of licorice, fennel and star anise. Often used in cooking for its strong, sweet aroma, anise is also used to flavor alcohol and in many hygiene products. Anise also has medicinal qualities.

History of Anise

Anise was highly valued in biblical times, and was used by the Greeks and Romans, sometimes as a currency. It originated in the Mediterranean and in Egypt, but is now grown the world over. Anise has been used in Europe for centuries both as a culinary spice and as a medicinal herb. Since the 1500s, when it was brought to the Western hemisphere by Spanish explorers, it has been grown and used there as well.

Anise and Fennel

Fennel is often mistaken for anise, and although they are in the same family (Apiaceae), fennel is a completely different plant, Foeniculum vulgare. They do have similar flavors. However, if you see a bulb, stem or leaves, know that you have fennel on your hands; seeds indicate that you have anise.

Culinary Uses

Anise can be used to flavor stir-frys and soups, pastries and liquors. Traces of its telltale flavor can be sensed in some root beers and teas. From German Pfeffernusse to Mexican atole de anis, it influences cooking in many cultures.

Medical Uses

Anise is an anti-spasmodic. It can be used to soothe a cough or to ease digestive problems, including gas and cramping. Since bugs and pests hate anise, it can be used in getting rid of lice, scabies and mild intestinal parasites.

Other Uses

Anise can be used in oral hygiene products such as toothpaste and mouthwash---it is known for freshening breath---and in perfume and soaps. Its oil can be used topically as a mosquito repellent. It is also sometimes used in photography as a bleaching agent.

Source:

Perdue Univerity: Anise

University of Michigan: Anise

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What is anise?

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