Anise

What Is Anise?

Anise (Pimpinella anisum) is the small, gray-brown seed of a plant from the parsley family. It has a distinctly sweetish aroma reminiscent of licorice root and fennel, and is a classic spice of Mediterranean and Middle Eastern cuisines.

In Turkey it is best known as the spice that gives rakı its aroma; it also adds a sweetish aroma to some pastries, cookies, and desserts. It is often confused with star anise but is a different plant; their aromas are similar but not identical.

Nutritional Values of Anise

Anise seed contains about 337 kcal of energy per 100 g along with intense fiber, fat, and especially very high iron; however, since the amount used in a recipe is very small, its practical contribution to daily nutrition is limited.

What Are the Benefits of Anise?

Anise is traditionally used for a refreshing feeling after eating and to add aroma; research on its essential oils (especially anethole) is ongoing. Since it is a spice consumed in small amounts, its flavor contribution comes to the fore.

This information is general; anise is a spice and is not a substitute for medical treatment.

How to Choose Anise

Good-quality anise seed should be whole, plump, and strongly sweet-aromatic; products that have turned powdery or lost their scent have lost their freshness. Whole seed keeps its aroma longer than ground form.

• Seeds should be whole, plump, and gray-brown
• They should give off a distinct sweet-anise smell when crushed
• Avoid products that have absorbed moisture and clumped together

How to Store Anise

Anise can be stored for about 2 years in a closed jar in a cool place away from light; storing it whole and grinding before use preserves its aroma.

Using Anise in Cooking

Anise is used mostly to give a sweetish aroma to pastries, cookies, breads, and desserts; it is also used in some drinks and syrups. It is added to dough and syrup either whole or lightly crushed.

How to Make Anise Pastry

Lightly crushed anise seeds are added to the dough; as it bakes, the seeds spread their aroma through the dough, giving the pastry a sweetish, characteristic smell.

What Is the Difference Between Anise and Star Anise?

Anise (Pimpinella anisum) is a small-seeded member of the parsley family; star anise (Illicium verum) is the fruit of a different, star-shaped plant. Their aromas are similar due to anethole, but they are separate spices.

Which Recipes Use Anise?

Anise pastry and cookies, some breads, dessert syrups, and traditional drinks are the best-known uses of anise.

Frequently Asked Questions

What does anise taste like?

It has a distinctly sweetish aroma reminiscent of licorice root and fennel; this aroma comes from a compound called anethole.

Why is anise added to rakı?

The aromatic compound from anise gives rakı its characteristic taste and causes it to turn white when mixed with water (the "lion's milk" effect).

Are anise and fennel the same?

No; both belong to the parsley family and share a similar sweetish aroma, but they are different plants with different seeds and uses.

How should anise be stored?

In a closed jar, in a cool place away from light; preferably stored whole and ground just before use.

Can anise be made into tea?

Yes; crushed anise seed can be steeped in hot water to make a sweetish herbal tea, traditionally consumed after meals.