Anise, is an aromatic herb celebrated for its distinctive licorice-like flavor. Find it in all kinds of Mediterranean and Lebanese recipes.

Have you ever been browsing the seasoning aisle of your local grocery store and wondered, “What is anise?” If you’ve ever tasted black licorice, sambuca, or Lebanese arak, then you already know the unmistakable flavor of this aromatic herb. With its sweet notes, anise has been a beloved ingredient for thousands of years, used in everything from Middle Eastern sweets to European cookies and even herbal teas. 

There is no flavor that reminds me more of my mother than anise. She is the only person I have known whose favorite candy is soft black licorice. Anything that even hints of anise made her close her eyes and breathe deeply: Ellen Fata’s frosted anise Christmas cookies and Italian biscotti, Sfouf cake, Ka’ak, Lebanese Fig Jam. Needless to say, we are not one of those homes that finishes all but the black jelly beans at Easter!

But what exactly is anise, how is it different from star anise, and how do you use it in the kitchen? Let’s dig in! 

What Is Anise?

Anise (Pimpinella anisum L.) is an herb in the Apiaceae family, related to fennel and parsley. The small, ridged seeds are the part most often used in cooking, celebrated for their sweet, licorice-like taste.

It’s not the same as star anise, though they share flavor similarities (we’ll get to that later). Anise is a traditional ingredient in Middle Eastern, Mediterranean, Indian, and European cooking, where it flavors breads, cookies, jams, teas, and liqueurs.

History & Origins

Anise has ancient roots. The anise plant was cultivated by the ancient Egyptians in North Africa, valued by the Romans for both cooking and medicine, and spread throughout the Mediterranean. The herbaceous plant thrives in warm, dry regions with sandy soil, making Southern Europe and the Middle East ideal growing areas.

In Lebanese kitchens, this flavor shows up in classics like Ka’ak cookies, Sfouf cake, and fig jam. It’s also a distinctive flavor in arak, Lebanon’s national spirit with a similar licorice-like flavor.

Health Benefits of Anise

It’s is often used for more than just adding flavor to recipes and is a common herbal remedy known among medicinal plants for medicinal purposes, including: 

• Digestive aid: Known to reduce bloating, indigestion, and nausea.
• Respiratory support: Often used in teas and syrups to ease coughs.
• Antioxidants: Compounds in anise may help reduce inflammation.

(As always, it is a good idea to check with a healthcare provider before using aromatic plant herbs medicinally.)

What Does It Taste Like?

Anise has a sweet, aromatic flavor that’s often compared to black licorice. It’s slightly earthy with a warm, lingering sweetness. Unlike fennel, which has a milder, greener flavor, it is more intense and best used sparingly to balance other ingredients.

Anise vs. Star Anise

Though they share a name and flavor compound (anethole), anise and star anise are not the same. For instance, native to the Mediterranean, anise is small with ridged seeds and a licorice taste.

Meanwhile, whole star anise grows as star-shaped seed pods and grows on evergreen trees in China as it has since ancient times (often referred to as Chinese star anise). It has a stronger, spicier flavor and is commonly used in Chinese five-spice and savory recipes. 

While similar, they can’t always be substituted 1:1, because star anise is much more pungent.

Whole vs. Ground Anise

If possible, I always recommend buying whole anise and grinding it yourself, because once ground it loses its flavor much more quickly. 

• Whole Seeds: Best used in teas, breads, spice blends, and simmering dishes.
• Ground Anise: Also known as anise powder, it’s perfect for cookies, cakes, biscotti, and spice mixes. 

How to Store 

Keep anise seeds in airtight jars or zip-top bags. Store them in a cool, dark place away from heat and moisture for up to two to three years. Note that whole seeds last longer than ground. You’ll know it’s time for new if the color changes or it loses its aroma. If you do keep it already ground, buy small jars to use it up more quickly and retain freshness.

Ways to Use 

Some of my favorite ways with it:

• Baked Goods: Adds depth to biscotti, holiday cookies, Lebanese ka’ak, ka’ik biscuit cookies, and cakes.
• Savory Dishes: Whole or ground seeds can be added to stews, rice, and spice blends.
• Drinks: Brew the seeds into herbal tea or use them to flavor spirits like arak, sambuca, or anisette.
• Jams & Sweets: Enhances fig jam, candies, and syrups with a unique licorice flavor.
  

Substitutions

Okay, not everyone loves anise like my mother did and like so many of us do!! My brother Chris will walk back out the door if he comes into the kitchen and anise is happening. That guy is very certain that he does not want it in anything. While I’m a huge fan, I know not everyone loves it. That said, substitutes will depend on what recipe you are making. I try to compensate with flavors like vanilla, cinnamon, allspice, fennel seeds (but similar flavor here), cumin, and nutmeg. 

This is not a 1-1 substitution, though. There is often a generous amount of anise in recipes to be sure the flavor is strong enough. There are significant differences in amounts, with just small amounts of the substitutes, again depending on the recipe.

You can also substitute whole seed and ground anise seed with anise extract or even anise oil or essential oil of anise. I often double up using fresh ground seeds along with extract for even deeper flavor.

More Ingredient Guides

• Sumac
• Za’atar
• Edible Dried Lavender
• Sesame Seeds