anise seed

whole

4.9

Based on 20 reviews

portion

0.21 oz

50¢

pinch jar

1.4 oz

refill

1.4 oz

large refill

5 oz

$10

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VARIANTS

whole

ground

Anise seed is aromatic and sweet with licorice-flavor notes similar to fennel, star anise, and caraway. The commonality between these spices is the flavor compound anethole. This naturally occurring organic compound has been measured at 13 times sweeter than sugar making it sought by confectioners and liqueur makers alike.

In addition to flavor similarities, anise seed is also similar to fennel and caraway seed in its ridged appearance—however anise seed are smaller and darker than both those spices. Anise seed are crescent-shaped, range in color from pale brown to greenish-gray, and often have a bit of stem protruding from one of their tapered ends. Anise "seed" is actually the fruit of the plant, a schizocarp that splits into single-seeded parts on maturity.

In savory dishes, use whole anise seed with a light touch. In baked goods it can be added whole or ground to doughs. Its flavor can complement fruity pie fillings and even chocolate. Anise is added to dukkas and curries, and is an ingredient in garam masala spice blend. It pairs well with cumin, fennel, cardamom, cinnamon, or ginger especially in caramel, or vanilla puddings or similar desserts.

Anise seed can be purchased and stored whole for freshness and ground to a powder as-needed for baked goods like biscotti or cookies, cakes.

RECIPES

Pain d'épices

a bread recipe using:

Pain d'Épices, anise seed, star anise

by Karine Eludut

QUICK INFO

anise seed , whole

INGREDIENTS

Anise seed

TASTING NOTES

Sweet, licorice-like flavor with subtle hints of fennel and mint

AROMA

Aromatic and sweet, reminiscent of licorice and fennel

CHARACTERISTICS

Small, ridged, oval-shaped seeds, light brown to grayish-green in color

PAIRINGS

Complements citrus fruits, pineapple, mint, figs, coconut, melon, carrots, goat cheese, seafood, lamb, and oysters

SUBSTITUTIONS

Fennel seeds or star anise can be used as alternatives, though they may impart slightly different flavors

USAGE

Incorporate into baked goods like biscotti and cakes; flavor liqueurs such as ouzo and sambuca; enhance savory dishes like sausages, stews, and sauces

PLANT PART

seed

PROCESSING / FORM

whole

BOTANICAL NAME

Pimpinella anisum

ORIGIN

Chile

BOTANICAL NAME

Pimpinella anisum

AKA

aniseed
anix
sweet cumin
white anise

This relative of parsley is an annual herb with feathery leaves and white flowers that grow in dense umbels. It is primarily cultivated for its fruits which when harvested and dried are called anise seed (or aniseed) and are used as a spice. They are prized for their licorice-like flavor and aroma which is similar to fennel, caraway, and to the unrelated but similarly named: star anise.

Anise features large as a for flavoring Mediterranean and Middle Eastern alcoholic beverages such as the Greek aperitif ouzo, the liqueur anisette, and raki, which is the national drink of Turkey. Anise is native to Egypt and the eastern Mediterranean; but it is now grown around the world, including Russia, China, the United States and South America.

CONFUSIONS

A lick of licorice
Anise and star anise are not the same spice, nor are they related species despite the similar name and flavor profile. They do both contain the organic compound anethole, which gives them their similar licorice flavor.

Fennel is another spice that contains anethole. It is a seed that is often confused with anise—due to its similar flavor profile and also to its similar appearance. Fennel seed is considerably larger and often brighter in color than anise seed. Anise seed, in addition to being smaller, also tends to have a small bit of stem "tail" attached to one end; whereas this happens only occasionally with fennel, it is much more frequent in anise seed.

Since anise seed is more expensive to produce than star anise, star anise has surpassed anise in production for anethole extraction and for commercial use in flavoring food products. Anethole is reputedly multiple times sweeter than sugar with the distinction of having a pleasant flavor at higher concentrations.

USAGE HINT

Use this pungent spice sparingly. If used whole, chewing will release more complex flavor in your dish.

QUICK FACT

Anethole, the aromatic compound that gives anise, star anise, fennel and licorice its flavor, is highly soluble in alcohol but not very soluble in water. Drinks that combine anise-liqueurs with water or ice will result in cloudy liquid called the ouzo effect.

other

RECOMMENDATIONS

4.8

fennel seed

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Fennel has a warm and sweet flavor, similar to that of aniseed and licorice.

0.25 oz - PORTION$0.50

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4.7

licorice root

chopped

A popular herb, with a sweet camphor flavor, reminiscent of either anise and fennel.

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5.0

black peppercorn

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Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. Their medium heat is used in everything from salads to steak.

0.35 oz - PORTION$0.50

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4.9

nutmeg

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Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.

0.32 oz - PORTION$0.50

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