Description: Brown or black seeds with a taste reminiscent of liquorice and fennel. One of the oldest known spices, it has been used for culinary and medicinal purposes since antiquity. There is evidence that anise was used in Egypt from 1500 BC. It gives a special taste and aroma to Greek ouzo, French pastis, Pernod and Ricard, Turkish raki, Italian anesone, Arabic arak, and more. For fresh breath, chew the seeds, after first having baked them.

Uses: Used in chicken, vegetable and seafood dishes and in pasta sauces. Also used when making biscuits and cakes.

Combinations: Combined with allspice, cinnamon, cloves, star anise, coriander, cumin, nutmeg and pepper.

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