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Anise

Maureen Abood

Apr 11, 2012, Updated Sep 12, 2025

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Anise, scientifically known as Pimpinella anisum L., is an aromatic herb celebrated for its distinctive licorice-like flavor. 

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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, 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.

Mom’s devotion to anise went back to her very early childhood, so it’s easy to see why it is a flavor that resonates. Her father, Richard Abowd, was a candy maker. He had a little candy shop and in the shop he had candy that was scooped from glass vessels. You picked your candies and he put them into a paper bag, and off you went popping one candy after another into your mouth. Even though Richard moved on to another business, a hotel, by the time my mom came along, he kept up his tradition of bringing home sweets. That always included bags of black licorice, so I gather that eating anything flavored with anise transported my mother back to her home on Maple Street, where her memories remained most vivid.

Aromatic anise is trademark Lebanese, in our sweets but also in our drink. Like potent and delicious Arak, which is better left for a post on another day (or late evening) when we’ll take a few burning sips straight up and talk about what’s on our minds. Meanwhile we’ll settle for a few generous tablespoons of aniseed in our fig jam for that similar flavor of licorice, and talk about what’s on our minds nonetheless, while eating it straight up with a spoon.

Origin and Cultivation

Originating in the Eastern Mediterranean region and the Middle East, anise has been used since the days of the Ancient Egyptians and Roman times. It’s celebrated for both culinary and medicinal purposes. The plant thrives in warm, dry places with sandy soils. Those are ideal conditions for its sturdy plants bearing small yellowish-white flowers and seed pods. These seed pods, which contain small yellowish seeds, are the key to its flavor and culinary uses.

A member of the Umbelliferae family, the herbaceous plant has a long history dating back to ancient times and remains a favorite in kitchens around the world today. From the sandy soils of Southern Europe to traditional Middle Eastern dishes, anise is a must-have ingredient to get its distinctive flavor.

Cooking with anise

One of the most popular ways to enjoy anise is by incorporating its seeds into a variety of dishes, adding that sweet licorice flavor. Its aromatic nature makes it a versatile ingredient in both sweet and savory dishes, adding depth and complexity.

Aniseed is either used whole in recipes, just adding the small seeds as they are, or ground. I always grind my aniseed just before adding it to recipes for the most aromatic anise flavor.

Anise seeds and anise powder are used extensively in recipes across different cultures. In Italian cuisine, ground anise seed enhances the flavor of Italian biscotti and cookies like the ones Mrs. Fata. My sister now makes them, too. In Indian cuisine, anise is a key ingredient in masala blends and tea. Here it offers that licorice flavor that complements other spices and herbs.

In cooking in the Middle East regions, whole star anise and small seed pods flavor stews, rice, and meat dishes. It provides a fragrant aroma and a distinctive flavor that elevates everyday meals. The seeds can also be added to bread doughs such as ka’ak and other cookies and baked goods.

Anise-infused herbal tea has that licorice-like taste and is considered a calming beverage that help with digestion. Anise aromatic oil, including the essential oil of anise, is also used to flavor liqueurs and spirits. Those include Lebanese arak, ouzo, sambuca, and anisette.

Cooking Tips for Using Anise

• Use ground anise seed for baking cookies, bread, or adding to herbal teas.
• Add whole star anise or Chinese star anise to soups, stews, or rice dishes for a fragrant aroma.
• Store anise seeds in small jars or zip top bags in a dry place to preserve their flavor. Grind the seeds just before adding to recipes for flavor, or in advance to save time.
• Incorporate freshly ground anise into spice blends like a ka’ak spice blend, for that distinct licorice flavor.

Substitutions for Anise

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 anise in anything. 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), sweet cumin, 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.