What Is Anise?
Anise (Pimpinella anisum) is the small, gray-brown seed of a plant in the parsley family. It has a distinctive sweet aroma reminiscent of licorice and fennel, and is a classic spice in Mediterranean and Middle Eastern cuisines.
In Türkiye, it is best known as the spice that gives raki its aroma; it also adds a sweet aroma to certain pastries, cookies, and desserts. It is often confused with star anise, but they are different plants; their aromas are similar, but they are not the same.
Anise Nutrition Facts
One hundred grams of anise seeds contains about 337 kcal of energy, along with abundant fiber, fat, and especially high amounts of iron; however, because recipes use very small amounts, its practical contribution to daily nutrition is limited.
What Are the Benefits of Anise?
Anise is traditionally used for a refreshing feeling after meals and for its aroma; research continues on its volatile oils, especially anethole. Since it is consumed in small amounts as a spice, its contribution to flavor is the main benefit.
This is general information; anise is a spice and is not a substitute for medical treatment.
How to Choose Anise
Quality anise seeds should be whole, plump, and strongly sweetly aromatic; dusty products or those with a weak aroma have lost their freshness. Whole seeds retain their aroma longer than ground ones.
- The seeds should be whole, plump, and gray-brown.
- When rubbed, they should give off a distinct sweet, anise-like smell.
- Avoid products that have absorbed moisture or become clumped.
How to Store Anise
Anise can be stored for about 2 years in a sealed jar in a cool place away from light; storing the seeds whole and grinding them before use helps preserve their aroma.
Using Anise in the Kitchen
Anise is used most often to add a sweet aroma to pastries, cookies, bread, and desserts, as well as to some drinks and syrups. The seeds are added whole or lightly crushed to dough and syrup.
How to Make Anise Pastries
Add lightly crushed anise seeds to the dough; as it bakes, the seeds release their aroma into the dough and give the pastries a sweet, distinctive scent.
What Is the Difference Between Anise and Star Anise?
Anise (Pimpinella anisum) is a small-seeded plant in the parsley family; star anise (Illicium verum) is the star-shaped fruit of a different plant. Their aromas are similar because of anethole, but they are separate spices.
What Recipes Use Anise?
Anise pastries and cookies, certain breads, dessert syrups, and traditional drinks are among the best-known uses for anise.
Frequently Asked Questions
What does anise taste like?
It has a distinctive sweet aroma reminiscent of licorice and fennel; this aroma comes from a compound called anethole.
Why is anise added to raki?
Anise provides the aromatic compounds that give raki its characteristic flavor and make it turn white when mixed with water (the louche effect).
Is anise the same as fennel?
No. Both are in the parsley family and have a similar sweet aroma, but they are different plants with distinct seeds and uses.
How should anise be stored?
Store it in a sealed jar in a cool place away from light, preferably as whole seeds, and grind it before use.
Can you make anise tea?
Yes. Steep crushed anise seeds in hot water to make a sweet herbal tea, traditionally consumed after meals.