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Anise seeds

Spices Orlandosidee
Anise seeds (Pimpinella anisum)

Anise (Pimpinella anisum) — Aniseed

Anise is an aromatic seed used across European, Middle Eastern, and Indian cooking. Belonging to the Apiaceae family, it brings a sweet, clean, licorice-like note to breads, cakes, cookies, spice blends, and savory dishes.

  • Common name: Anise (aniseed)
  • Latin name: Pimpinella anisum
  • Family: Apiaceae
  • Origin/Provenance: Italy (culinary use and cultivation)
  • Synonyms: aniseed, sweet anise

Origin & Botany

Anise is an annual reaching about 60 cm. The small ridged fruits (“seeds”) are harvested when aromatic and dried carefully for storage.

Aroma & Flavor Profile

Sweet, fragrant, and distinctly licorice-like with warm herbal undertones. Light toasting intensifies the perfume; excessive heat can dull the aroma.

Culinary Uses & Pairings

Perfect in biscotti, cakes, rye breads, and spice cookies; balances fish soups, tomato sauces, and vegetable sautés. Complements citrus, almond, honey, fennel, star anise, cinnamon, and clove.

Dosage & Tips

  • Breads & doughs: 1/2–1 tsp whole or lightly crushed seeds per 250 g (9 oz) flour.
  • Syrups & infusions: simmer 1 tsp seeds per 250 ml (1 cup) liquid; strain.
  • To intensify aroma, toast seeds briefly in a dry pan and crush just before use.

Ingredients & Allergens

Ingredients: Anise seeds (Pimpinella anisum).

Allergens: none mandatory in EN labeling for this single spice.

Storage & Shelf Life

Store airtight, cool, dry, and away from light. For best flavor, use within 12–18 months and grind or crush shortly before cooking.

Substitutes & Ratios

Closest everyday swaps: fennel seed (milder) or a pinch of star anise (stronger). Start at 1:1 with fennel or 1:2 with star anise, then adjust.

Related Entries

  • Fennel seed
  • Star anise
  • Caraway

FAQ

Is anise the same as star anise?
No. Anise is Pimpinella anisum (Apiaceae); star anise is Illicium verum (Schisandraceae). They share a similar licorice note but differ in intensity and use.

Should I use whole or ground anise?
Whole seeds keep aroma longer. Lightly crush or grind just before cooking for maximum fragrance.

What dishes benefit most from anise?
Breads and cookies, fruit compotes, fish soups, tomato sauces, and spice blends for sausages or holiday baking.

Written by Orlandosidee Spice Expert — Reviewed by Editorial Team
Last updated: 2025-08-19

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details).