Anise

Anise, scientifically known as Pimpinella anisum, is a flowering plant native to the Mediterranean and Southwest Asia, known for its sweet, aromatic seeds that are used as a spice. The plant grows to about 1-2 feet tall and produces small, white flowers that develop into small, brownish-gray seeds, often referred to as aniseed.

Anise seeds have a distinct licorice-like flavor, making them popular in both culinary and medicinal uses. They are commonly used to flavor baked goods, candies, and beverages like the traditional Italian liqueur sambuca, Greek ouzo, and French pastis. The seeds are also a key ingredient in Middle Eastern, Indian, and Mediterranean cuisines, adding a unique sweetness to dishes.

In addition to its culinary uses, anise has been used in traditional medicine for its digestive, anti-inflammatory, and antimicrobial properties. It’s often consumed as a tea to help alleviate digestive issues like gas, bloating, and indigestion.

Anise should not be confused with star anise, which comes from a completely different plant but shares a similar flavor profile.