Anise

• KINGDOM:  Plantae
• CLADE:  Tracheophytes
• CLADE:  Angiosperms
• CLADE:  Eudicots
• CLADE:  Asterids
• ORDER:  Apiales
• FAMILY:  Apiaceae
• GENUS:  Pimpinella
• SPECIES:  Pimpinella anisum

• English:  anise, anise seed, anise seeds, aniseed, green anise
• Spanish:  anís, matalahúga, matalahúva
• Portuguese:  anis
• French:  anis, anis vert
• Italian:  anice, anice verde
• German:  Anis
• Dutch:  anijs
• Czech:  anýz
• Hungarian:  ánizs
• Danish:  anis
• Norwegian:  anis
• Swedish:  anis
• Finnish:  anisruoho
• Polish:  anyż
• Romanian:  anason
• Bulgarian:  anason
• Slovenian:  janež
• Greek:  glikaniso, glykániso
• Turkish:  anason
• Hebrew:  kamnon ha'anis
• Arabic:  yānsūn, anīsūn, ḥabba ḥulwa, kammūn ḥulw
• Persian:  anīsūn, bādiyān-e rūmī
• Russian:  anis obyknovennyy
• Japanese:  anisu, anisu shīdo

Note:  Languages that use only the common English spelling or that have no distinct or widely used local name are not listed.

Anise is a single species, Pimpinella anisum, an annual in the parsley family. Everything below has either been sold as anise or shares a name with it.

• Anise Hyssop (Agastache foeniculum)
  • Named after anise because its leaves smell like it, but it is a North American mint-family perennial, not anise, and not a hyssop either. Gardeners grow it for its lavender flower spikes and the bees they draw; cooks use the leaves for tea. The smell is the only thing it shares with anise.
• Aniseed Myrtle (Syzygium anisatum)
  • An Australian rainforest tree named after aniseed because its leaves are rich in anethole, the same compound that flavors anise, so it tastes like anise and is used in place of it. It is also sold as native anise. A myrtle, not a relative.
• Cumin (Cuminum cyminum)
  • Anise is called "sweet cumin" in some languages, such as Arabic (kammūn ḥulw). Both are small and ridged from the parsley family, so anise got filed as the sweet kind of cumin.
• Fennel (Foeniculum vulgare)
  • In the United States and Canada, fennel bulb is sometimes sold as "anise" or "sweet anise," a name fennel borrowed because it tastes similar. The confusion runs the other way in the spice jar: ground anise is often stretched with ground fennel, which is milder and, once ground, impossible to tell apart. Whole, there's no mistaking them: fennel seeds are longer, larger, and greener. The two are cousins in the parsley family, not the same plant.
• Licorice (Glycyrrhiza glabra)
  • Anise is usually described as tasting like licorice, and licorice-flavored candy is often flavored with anise oil rather than licorice root, so the two flavors have blurred into one. The plants are unrelated both botanically and chemically. Anise's flavor comes from anethole, while true licorice's sweetness comes from glycyrrhizin.
• Star Anise (Illicium verum)
  • Named after anise because it tastes like it, though it is the star-shaped fruit of a Chinese tree from an unrelated family. The naming can also go the other way: in Vietnam, anise is hạt hồi (grain-shaped star anise), and in Persian it is badiyan romi (Roman star anise). Star anise also stands in for anise: it flavors many anise liqueurs, and in the United States, oil from either plant is sold under the one name: anise oil.

Source:  USDA FoodData Central: Anise

Daily Value % based on a 2,000-calorie diet

Flavor emerges from the combined effects of aroma, taste, and mouthfeel. These are the main compounds that shape the flavor of anise:

Aromatic Compounds 

• trans-Anethole
  • The primary compound in anise essential oil (75-95%), anethole provides the sweet aroma characteristic of anise, fennel, and star anise.
  • Sweet, warm, floral, and licorice-like.
• p-Anisaldehyde
  • Present in much smaller amounts, p-anisaldehyde adds an intensely sweet floral note that rounds out anise's character.
  • Sweet, floral, and softly anise-like.
• Methyl Chavicol (Estragole)
  • This compound is chemically related to anethole but gives a more herbal expression of the same aromatic family.
  • Sweet, green, herbal, and anise-like.
• Other Aromatic Compounds
  • Depending on origin and processing, anise may contain smaller amounts of γ-himachalene, trans-pseudoisoeugenyl 2-methylbutyrate, anisyl alcohol, limonene, linalool, and pinenes. They help distinguish one batch from another, although their influence is far less pronounced.

Taste and Mouthfeel Compounds

• Fatty Oils
  • Anise holds a meaningful amount of fixed oil, led by petroselinic acid, the signature fat of the carrot and parsley family. It's this oil that gives whole and ground seed its slight richness on the palate.
  • Smooth, subtly rich.

Understanding Composition

• Chemical composition can vary widely, mainly in the concentrations of certain compounds. This variation causes differences in quality, which is why the best spices and herbs are often graded by the levels of key compounds that drive flavor, aroma, and color.
• Quality is affected by variety, age and freshness, region and terroir, environmental stressors, and potential adulteration. It's then further influenced by how the plant is handled at every stage: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice or herb is a celebration of an immense journey, shaped by nature, the people who produce it, and the cook who delivers it to a dish. 

• Traditional Medicine
  • Anise has been used for digestive complaints since ancient Egypt, and Greek and Roman writers, including Hippocrates and Pliny, recommended it for coughs. In Iranian and Indian traditional medicine it's used for gas and colic and to increase breast milk, and it was once applied to the skin against lice and scabies. The European Medicines Agency lists aniseed and anise oil as traditional herbal medicines for mild cramping digestive complaints and bloating, and as an expectorant for coughs with colds.
• Modern Medicine Research
  • Small clinical trials, mostly in Iran, have tested aniseed for menopausal hot flashes and menstrual pain. Lab and animal studies have looked at its antimicrobial, antifungal, anticonvulsant, and muscle-relaxant effects, but reviewers say larger human trials are still needed.
• Fragrance and Aromatherapy
  • Anise oil is used in perfumes and soaps, and it's sold as an aromatherapy oil. Because safety data are incomplete, EU regulators advise caution with anise preparations during pregnancy and for children.
• Oral Care and Medicine Flavoring
  • Anise oil flavors toothpastes, mouthwashes, chewing gum, and cough drops, and anise flavoring is widely used to mask the taste of liquid cold and flu medicines.
• Drag Hunting
  • In drag hunting, a sport in Britain and the US since the 19th century, hounds follow a trail laid by dragging a cloth soaked in aniseed instead of chasing a live fox. In hound trailing, dogs race along a similar trail of aniseed and paraffin.
• Bait and Lures
  • Anise has been used to bait mousetraps since at least the 16th century, and The Old Farmer's Almanac still recommends it. Hunters use anise oil to attract deer, boar, and elk, trappers use it as a lure for raccoons and muskrats, and anglers scent baits with it for catfish, trout, bass, and carp.
• Animal Feed
  • Anise oil and anise tincture are used as flavorings in animal feed, and Europe's food safety agency has evaluated them as safe for livestock, horses, fish, dogs, and cats at set levels.

• Fennel Seed
  • Due to the shared presence of the compound anethole, fennel seeds are the closest alternative. They have a somewhat more nuanced and earthy flavor. Use a 1:1 ratio. Whole fennel seeds are larger and look different from anise seeds, so the swap is seamless only when both are ground.
• Star Anise
  • Star anise also has anethole, but its flavor profile is much warmer and more pungent than anise or fennel seed. Since it's so strong, use half as much as you would anise, or one whole pod in place of about ½ tsp anise seed.
• Anise Extract
  • Made from oil of anise, the extract works especially well in baking. One teaspoon has the flavor strength of about 1½ tsp anise seed, so use about ⅔ tsp extract for every teaspoon of seed.
• Tarragon
  • While primarily an herb, dried tarragon offers a subtle licorice flavor with hints of vanilla and mint that can step in for anise in savory dishes, particularly those with a creamy or buttery base. Its flavor is much milder than anise seed, so use about 1 tsp dried tarragon for every ¼ tsp anise.
• Chervil
  • This delicate herb has a milder anise-like flavor compared to other substitutes. Use it as a garnish or a final touch to add a subtle anise note, starting with at least 1 tbsp chopped fresh chervil for every ¼ tsp anise.
• Licorice Root
  • For a more intense licorice flavor, you can use a small amount of licorice root extract or powder. Be cautious with the quantity, as licorice root is much stronger and sweeter than anise. Use about half the amount of licorice root powder compared to anise seeds, or about a quarter as much extract.
• Chinese Five-Spice Powder
  • This blend has star anise and fennel seeds, so it can work in a pinch. Keep in mind that it will introduce other flavors like cinnamon, cloves, and Sichuan pepper. Start with about half the amount of anise.
• Pernod or Anisette
  • In baked goods or desserts, a small amount of Pernod or anisette liqueur can provide a nice hint of anise flavor. About 1 tbsp liqueur replaces ¾ tsp anise seed.
• Caraway
  • Caraway seeds have a warm, slightly peppery flavor with hints of anise and fennel, making them a good substitute in breads and savory dishes. Start with about half as much caraway as anise, since its flavor is sharper and less sweet.
• Dill Seed
  • Dill seeds can offer a similar crunchy texture and a slightly sweet, earthy flavor that has a light touch of anise. Use an equal amount of dill seeds.

Substitution Tips

• Incomplete Substitution:  All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
• Quantity:  Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
• Context:  Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
• Experimentation:  Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

Native to the eastern Mediterranean and Southwest Asia, anise was grown in Egypt around 1500 BCE.

Its distinct flavor captured the attention of the ancient world. Greek writers, including the botanist Theophrastus and the physician Dioscorides, described its uses. Anise was equally treasured in Rome. The Romans often baked breads and pastries with it, including a cake called "mustacei" that was served at the end of weddings and gluttonous feasts to aid digestion. Pliny the Elder, the Roman naturalist of legend, extolled the virtues of anise in his Naturalis Historia, recommending chewing the seeds in the morning to freshen the breath.

In time, anise spread across Europe through trade and the expansion of the Roman Empire. Charlemagne ordered it grown on his imperial farms, and in 1305, England's Edward I listed it among the goods taxed for crossing London Bridge. The spice later became the signature flavor of spirits across the Mediterranean, from Greek ouzo and Levantine arak to French anisette and pastis.

In the age of colonialism, Spanish colonists brought anise to the Americas, where it became a familiar flavor in Mexican breads and sweets such as pan de muerto. In the United States, it became a common ingredient in cookies and candies. To this day, anise oil, extracted via steam distillation, is used to produce licorice flavoring for the manufacture of confectionery and cough drops.