Anise, scientifically known as Pimpinella anisum, is an annual plant belonging to the parsley family (Apiaceae), native to Egypt. Widely cultivated across various regions including Europe, Syria, Malta, Russia, the Middle East, North Africa, Pakistan, China, Vietnam, Chile, and Mexico, anise is primarily grown for its seeds, known as aniseed. These seeds boast an aromatic fragrance and a warm, sweetish taste, making them a prized ingredient in culinary and medicinal applications.
Aniseed finds extensive use in the culinary world, particularly for flavoring pastries and confectionery items. Its distinctive flavor profile adds depth and complexity to baked goods, imparting a delightful aroma and a hint of sweetness. In the Mediterranean region and throughout Asia, aniseed is a common addition to both meat and vegetable dishes, where it lends a subtle yet distinctive flavor.
Another type of anise is star anise (Illicium verum). Star anise is different from common anise in both botanical characteristics and flavor. It is the dried fruit from a perennial tree native to China’s and Vietnam’s southeastern regions. Its hard, star-shaped pericarp and intense taste make it a favored spice in culinary and medicinal uses. Similar in flavor to aniseed, star anise is warm and imparts a taste that is similar to licorice; it is therefore often included in spice mixtures and added to soups, stews, and even desserts to achieve a special aromatic touch.
Use and Storage
When purchasing aniseed and star anise, look for whole, unbroken seeds and star-shaped pods with a strong, aromatic fragrance. Freshness is key to ensuring the best flavour, so opt for bulk bins or packages with a recent packing date. Aniseed, with its sweet, licorice-like flavour, is commonly used in baking, teas, and spice blends, while star anise, with a more robust and intense licorice taste, is often used in savoury dishes like braises, stews, and traditional Chinese five-spice powder. Both spices can be used whole or ground, depending on the recipe requirements. Proper storage is essential for maintaining their potency; keep aniseed and star anise in airtight containers in a cool, dark place, away from heat and moisture. When stored correctly, they can retain their flavour for up to a year, ensuring you have these versatile spices ready to enhance both sweet and savoury dishes. Both products are often available in the spice section of major or Asian speciality supermarkets.