How to Use Anise as a Spice

Humans have been cultivating and harvesting anise (Pimpinella anisum) for thousands of years, and for good reason.

Aside from its medicinal value, this aromatic annual herb adds a dimensional licorice flavor to sweets, baked goods, savory dishes, and drinks. From traditional to modern, the culinary uses are endless.

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I’m Scandinavian, so I’m a bit of a black licorice connoisseur. You could say it’s the flavor of my people. I’m particularly partial to Swedish aquavit, ice cold from the freezer, for sipping after dinner. If you love the taste of black licorice as much as I do, then you’ll like this article. Here’s what you’ll learn about anise:

Now that you’ve got an idea of what I’ll be covering, let’s jump into it.

Anise is an annual herb in the Umbelliferae aka Apiaceae family. The plant’s one to two-foot-tall stalks sprout delicate, bright green leaves, topped with bountiful clusters of white, radially symmetrical flowers. These are called umbels.

And inside the flowers, little gems are hiding. They’re actually fruits, but we call them seeds. In fact, they’re often referred to as aniseeds.

Before I tell the magical tale of culinary uses for P. anisum, I need to clarify a few things

Because of its name, and its delightful licorice flavor, this herb is sometimes confused with other plants. These are the biggest offenders: