Anise has a distinctive flavor and aroma, with a sweet taste reminiscent of fennel and licorice, this particular taste can be attributed to its high anethole content.

This plant is native to the Middle East and Southwest Asia. It is cultivated throughout the Mediterranean basin; in Greece, Turkey and Egypt, where it has been used and cultivated for 4000 years.

Culinary uses: Dried whole fruits (seeds) can be used whole or ground (just before use) or added as an infusion to your recipes. Anise will give a fragrant flavor to your pastries. Anise is also used in carrot dishes, soups, lamb, Indian curries, Hispanic stews and Scandinavian breads. It balances the flavors of bay leaf and cinnamon. It goes well with cloves, allspice, cardamom, cumin, fennel, nutmeg, pepper and star anise.

Anise is also used to flavor alcoholic liquors such as ouzo, anisette, Pastis, Pernod, Ricard and Raki. Try it in your cocktails or punches. 

In confectionery, licorice candies most of the time contain mostly aniseed.

Green anise seeds are particularly used for their medicinal properties, either in tincture, syrup and infusion, especially for their digestive effects.

To know its medicinal actions and precautions, see the green anise herbal tea sheet in our Herbal Teas tab (or see the link below).