Anise Seed: Sweet Licorice Flavour and How It Differs From Fennel and Star Anise

Anise, sometimes called aniseed, is the small greyish-brown seed of a plant in the carrot family, originally from the eastern Mediterranean and western Asia. It has been used since ancient times, and is the flavour behind biscotti, many liqueurs and traditional sweets in Italy, Spain, the Middle East and India.

Three anise-flavoured ingredients

Several spices share a licorice flavour, and they are easy to confuse. Anise seed comes from the Pimpinella anisum plant, and has a sweet and delicate flavour. Fennel seed is larger, greener and milder, and comes from a different plant. Star anise is the star-shaped pod of an evergreen tree from China and Vietnam, and its flavour is stronger and a little more bitter. All three contain the same aromatic compound called anethole, which is why they taste alike, but they are not interchangeable in measured amounts.

Anise seed is sweet, warm and slightly floral. It tastes cleaner and sharper than fennel, and lingers on the tongue. A small amount lifts baked goods and fruit dishes, but too much overwhelms everything else.

In baking and sweets

Anise is a classic in Italian pizzelle and biscotti, Spanish and Latin American cookies, Greek and Turkish pastries, and festive breads. Try a teaspoon of crushed seeds in a plain shortbread or sugar cookie dough. They are also used in poached fruit, especially pears and figs, and in a sweet syrup for cakes.

In drinks

Anise is the signature of aperitifs such as ouzo, raki, arak, pastis and sambuca. At home, it makes a simple tea. Simmer a teaspoon of crushed seeds in a cup of hot water for several minutes, then strain. A pinch can also go into mulled wine or chai.

In savoury dishes

Although it is mostly sweet, anise can season sausages, stews, soups, pickles and bread. In Mexico it is part of the drink champurrado and in some tamales. In Indian cooking, fennel is more common than anise for savoury dishes, but both appear in digestive after-meal mixes.

How to use it

Crush the seeds just before use with a mortar and pestle, since the aroma fades after grinding. Toasting them lightly in a dry pan brings out more depth. Start with half a teaspoon per batch of cookies or loaf and adjust.

In cooking quantities, anise provides tiny amounts of minerals and fibre. It is a flavouring, not a nutrient source.

Storage and cautions

Keep whole seeds in a sealed jar away from light and heat for about a year. Ground anise fades within months. People with allergies to plants in the carrot family, including celery, fennel and mugwort, may react to anise. Pure anise oil is highly concentrated and should not be eaten like seeds. Pregnant women are usually advised to stick to normal food amounts, and avoid concentrated teas or extracts. One important safety note concerns star anise, because Japanese star anise is toxic, so only buy star anise from trusted sellers.

This article is general information, not medical advice.