Pimpinella anisum
Country of Origin:Spain
Anise seeds comes from the flowering plant called Pimpinella anisum, which is cultivated mainly for its aromatic seeds in the Mediterranean area but also in Asia and in North America.
Anise seeds have a warm and sweet aroma that resembles the aroma of licorice and fennel seeds. Their taste is fruity and sweet which gives a distinctive flavor to numerous alcohol liquors such as Greek ouzo and tsipouro, Italian sambuca and Lebanese arak.
Anise seeds can be found in herbal blends to be boiled and consumed for their digestive action but they also play a role in cooking. Anise seeds are used for both sweet and savory recipes. In Europe they are used to flavor dough, breads, cookies and candy like jelly beans. Anise seeds are a good addition to fruit pastries and tarts, especially when apples and pumpkins are used. In the Middle East, anise seeds are used to flavor lentil and bean soups but also chicken and fish dishes served with thick aromatic sauces.
Anise seeds combine best with cinnamon, cardamom, star anise, cumin, allspice, cloves, nutmeg and fennel.