Description
Anise (Pimpinella anisum), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, liquorice, and tarragon.
Uses
Anise has diverse culinary and commercial applications:
- Baking: Seeds used in cookies, cakes, and bread
- Alcoholic beverages: Essential in absinthe, ouzo, sambuca, and pastis
- Candy and confections: Flavoring for licorice-flavored sweets
- Mediterranean cuisine: Traditional use in various regional dishes
- Tea and infusions: Seeds used for herbal teas
- Traditional medicine: Historical use for digestive issues
- Flavoring: Used in food products and commercial flavorings
Origin
Anise is native to the eastern Mediterranean region and Southwest Asia. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean.
Plant Characteristics
Anise is an herbaceous annual plant growing to 60–90 centimetres (2–3 feet) or more. The leaves at the base of the plant are simple, 1–5 cm long and shallowly lobed, while leaves higher on the stems are feathery or lacy, pinnate, divided into numerous small leaflets.
Flowers and Seeds
Both leaves and flowers are produced in large, loose clusters. The flowers are either white or yellow, approximately 3 millimetres in diameter, produced in dense umbels. The fruit is a dry oblong and curved schizocarp, 4–6 mm long, usually called “aniseed.”
Etymology
The name “anise” is derived via Old French from the Latin words anīsum or anēthum from Greek ἄνηθον ánēthon referring to dill. An obsolete English word for anise is anet, also coming from anīsum.
Similar Spices
The flavor profile is similar to star anise, fennel, liquorice, and tarragon, though each has distinct characteristics. Anise should not be confused with star anise (Illicium verum), which comes from a different plant family but has a similar flavor.