Anise (Pimpinella anisum)

Other Names: anise seed, aniseed, Sweet Cumin

Medicinal Uses: Indigestion, Flatulence, Breath-sweetener, Coughs, Sore throat

Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food. Since aniseed is native to the Mediterranean, you’ll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a distinctive aniseed flavor, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savory dishes like Indian curries, mole, and a variety of fish and meat dishes, pickles, stews, seafood, beets, cauliflower and pasta sauces.

Anise:  (herb seed) smells like black licorice, though it is actually a member of the parsley family. Anise seeds are used as a flavoring in some cookies. Anise extract is used to flavor the Greek liquor ouzo. And apparently it also has its uses as a medicine for expelling internal gas.

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