Aniseed

Aniseed is the aromatic seed of the anise plant. It has a sweet, gently spicy flavour with a subtle liquorice note, and it’s used in both sweet and savoury cooking.

Latin name: Pimpinella anisum
Origin: Eastern Mediterranean and Western Asia
Height: about 30–60 cm
Lifespan: annual

Description

Anise (Pimpinella anisum) belongs to the carrot family. The seeds are small and ridged, with a warm, sweet fragrance. The flavour is reminiscent of fennel and liquorice, and is milder than star anise. For the best aroma, lightly crush the seeds just before using to release their essential oils.

In the kitchen

Aniseed is popular in baking—think biscuits, cakes and breads—where it adds a distinctive, softly liquorice-like note. It’s also used to flavour drinks, including aniseed spirits such as ouzo and pastis. In savoury dishes it can be surprisingly effective too, especially in Mediterranean-style vegetable dishes, stews and sauces.

Use it sparingly: the flavour is quite intense. It pairs well with fennel, citrus, cinnamon, cloves and honey, and—when used with restraint—also with tomatoes, root vegetables and pulses.

Storage & preparation

You can use aniseed whole or ground. Whole seeds keep their flavour longer; grind them just before cooking. Store in an airtight container in a cool, dry, dark place. In cooking, you can add the seeds directly, briefly toast them in a dry pan for a rounder flavour, or lightly crush them for a stronger aroma.