A strongly flavored seed that was originally cultivated in the near east, but is used in cuisine as far away as India and Europe. Anise is the most common seasoning used to add a black licorice flavor to liquors such as anisette and ouzo. It was orignally used as a digestive aid, and is still commonly consumed after meals in India to sweeten the breath. The leaves of the anise plant are also used to European cooking as part of a soup base or for pickling

Entry Type

Herb / Spice




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